Ingredients

6 cups (1.5 L) chicken stock 1 lb (500 g) each Ontario Parsnips and Carrots, peeled and chopped 1 Ontario Onion, chopped 1 bay leaf 1 tsp (5 mL) curry powder 1/2 tsp (2 mL) black pepper Half pkg (12 oz / 340 g) soft silken tofu

Description

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

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