Ingredients
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2 large carrots, chopped (about 1 1/2 cups)
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3 celery ribs, diced
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1 1/2 cups parsnips, diced
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5 cups water
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2 cups apple cider or 2 cups juice
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1 tablespoon mild Madras curry powder
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper (or to taste)
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1 -2 teaspoon dried parsley flakes
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2 medium onions, diced
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1 turnip, diced
Instructions
- Place all ingredients in a large pot and bring to a boil over med-high heat.
- Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest).
- Serve garnished with a sprinkling of ground red pepper, if desired.