Total Time
Prep 20 mins
Cook 25 mins

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

Ingredients Nutrition


  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

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!

schoombie.emma March 31, 2009