Ingredients

I was able to scorch this recipe from our former highschool Homecoming Queen, who is now living in the UK, but posted a comment about having made it during a snow storm, on Facebook last month. I quckily asked for the recipe, she e-mailed me, and I gave it a try. Fortunately, I had this made just in time for a slushy/freezing snowstorm, and it does warm the soul. Just a few personal tweaks made it dairy-free.


1 oz. dairy-free or vegan butter
1 onion, chopped
1 tblsp curry powder
12 oz (about 6 medium) parsnips, diced
1 large potato, diced
1.5 pints (5 cups) vegetable or chicken stock
1/4 cup soy milk
1 tblsp dairy-free, soy cream cheese

Description

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