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Total Time
45mins
Prep 20 mins
Cook 25 mins

*** Can be frozen up to 4 months ***

Ingredients Nutrition

Directions

  1. In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
  2. Bring to a boil.
  3. Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
  4. Discard bay leaf.
  5. Stir in evaporated milk, curry powder, pepper and nutmeg.
  6. Puree in blender until smooth.
Most Helpful

4 5

Yum! Mine could have done with another pear, and in the end I stirred some sour cream through (I think I was a bit heavy handed with the nutmeg), but otherwise lovely and super easy!