Ingredients
1 ounce dairy-free or Vegan butter (such as Earth Balance or Benocal)
1 onion, chopped
1 tablespoon curry powder
12 oz's (about 6 medium) Parsnips, diced
1 1/2 pints (5 cups) vegetable stock (or chicken, if non-vegan)
1/4 cup soy milk
1 tablespoon non-dairy cream cheese (such as Tofutti brand)
salt and pepper to taste
Description
Foodista
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