Related Recipes
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In Dutch oven or large saucepan, combine chicken stock, parsnips, carrots, onion, bay leaf, curry powder and pepper.
Bring to boil; reduce heat and simmer until vegetables are very tender, 20 to 25 minutes.
Discard bay leaf.
Spoon mixture along with tofu into blender or food processor and process in batches until smooth.
Taste and adjust seasoning, if necessary.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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