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Curried Parsnip Soup

Nutrition per serving    (USDA % daily values)
CAL
312
FAT
37%
CHOL
0%
SOD
97%

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Ingredients for 4 servings

chili flakes, to taste (optional)

1 teaspoon turmeric (optional)

2 onions , chopped

2 garlic cloves , minced

salt and pepper

6 cups vegetable stock (or water and a veggie bouillon cube )

2 tablespoons good curry paste (I like Pataks or Sharwoods) or 1 tablespoon curry powder (I like Pataks or Sharwoods)

3 tablespoons oil

1 1/2 lbs parsnips , peeled and roughly chopped

1 piece gingerroot , about 1/2 inch, quartered, don't bother peeling

2 stalks celery , thinly sliced

2 bay leaves

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