Contributed by (Recipe adapted from “The Low Fat Vegetarian Recipe Archive” at www.fatfree.com)

Ingredients

1 1/2 lb Parsnips, peeled and cubed
2 Onions, chopped
2 Garlic cloves, chopped
1 tsp Cumin seeds
1 tsp Cardamon seeds
1 tsp Coriander seeds
1 tsp Turmeric
1 tsp ground Ginger
4 C Vegetable stock

Instructions

Dry roast the seeds and grind together. Sauté the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips and stock and simmer gently until tender. Puree and serve.

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