1-1/2 lb. parsnips
4 cups vegetable stock
4 stalks celery, chopped
1 teaspoon ginger, ground
1 tablespoon curry powder (favorite blend)
1/2 cup rolled oats
This soup may be made in either a microwave oven or in a pot on a stovetop.
Preheat vegetable stock. Peel, rinse, and chop the parsnips into small pieces. Wash and chop the celery stalks. Add parsnip and celery pieces to soup pot. Add the ginger and curry powder.
Cook until parsnips and celery begin to soften, then add the rolled oats and stir. When parsnip and celery pieces are tender, puree part of the soup in a blender, add back to soup pot and reheat. Or, if desired, puree all the soup, a few cups at a time, and reheat.