Curried Parsnip and Pear Soup

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

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb parsnip, chopped
• 1  lb carrot, chopped
• 1  onion, chopped
• 1  stalk celery, chopped
• 1  pear, peeled and chopped
• 6  cups  sodium-free vegetable broth
• 14  ounces  evaporated skim milk
• 1  teaspoon curry powder
• 1⁄2 teaspoon fresh ground white pepper
• 1⁄2 teaspoon nutmeg, freshly grated if possible

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.