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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Super Foods Cookbook Ingredients:
4 cups chicken stock |
1 1/2 cups diced onions |
1 cup diced celery |
1 cup thinly sliced carrot |
1 cup thinly sliced parsnip |
1/2 teaspoon curry powder |
1/4 teaspoon ground fennel |
1 1/2 cups chopped escarole |
Directions:
1. In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.
2. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
3. Add the escarole and cook for 10 more minutes.
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