Winter just calls out for soup recipes, so here’s another one. I like parsnips and I like Indian spice, so I really wanted to try adapting this recipe, from the January 2012 issue of Prevention magazine, to be vegan. I think I was successful! I still like the Creamy Potato-Leek Soup better, but this is a completely different taste.
Start to finish, ready in less than 30 minutes.
1.5-2 lbs parsnips, peeled and cut into 1/2″ pieces
5 cups vegetable broth
1 cored, chopped organic Anjou pear (leave skin on)
3 cloves garlic, minced
1/2 tsp garam masala
1/2 block silken tofu (can sub 1 cup Greek yogurt for non-vegan option)
Simmer parsnips, pear, garlic, and garam masala in the broth until tender, about 15-20 minutes. Remove from heat and allow to cool slightly. Puree soup a cup at a time with portions of the tofu and transfer to a large bowl. When all the soup has been blended, return it to the pot and heat through. Serve with the Happy Herbivore’s Whole Wheat Drop Biscuits.