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Awesome soup, the spices really make it. From Cooking Light January 1997. I make a batch of it every fall and freeze the leftovers. Any left over parsnips (I always buy a bag and use just one for this soup) are great sauteed in bit of olive oil as a side vegetable for another meal. Plain soy milk is fine as a substitute for the skim milk, or it is also good without any milk.
Units: US | Metric
Serving Size: 1 (296 g)
Servings Per Recipe: 11