Chicken Leek Soup with Parsnips

2 Parsnips, sliced
2 Carrots, sliced
2 Garlic, chopped
1 Leek, white part only sliced
2 Chicken Breast, cooked & shredded
4 cups Low Sodium Chicken Broth
sea salt & pepper to taste
1/2 tsp curry powder or to taste
crushed red pepper flakes to taste
1 tsp Garam Masala
10 curry leaves, optional

Cook vegetables, garlic, spices & curry leaves in chicken broth until tender. Remove curry leaves, chop cooked vegetables in food processor until desired size, add back to pot, add shredded chicken and heat through.

makes SIX 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NVR2HEALTHY.