Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys thick & creamy curried parsnip soup, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys thick & creamy curried parsnip soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
- Get 30 grams sunflower or olive spread/butter
- Take 750 grams parsnips, chopped
- Make ready 1 onion, chopped
- Make ready 1 clove garlic, chopped
- Prepare 2 tsp mild curry powder
- Get 1800 ml vegetable or chicken stock
- Prepare 200 ml coconut cream
- Get salt & pepper
- Get 1 fresh chives to garnish
Instructions to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
- Melt the butter in a large saucepan then add the parsnips, onion and garlic. Cook over a medium-low heat until the onion is softened but not coloured
- Sprinkle the curry powder in and stir for a minute before adding the stock
- Bring to the boil then cover and simmer for 15 - 20 minutes until the parsnip is cooked through
- Put the whole lot through a blender and puree smooth. Pour back in the pan and season to taste with salt & pepper, add more curry powder if you like
- Keep warm and stir the cream in just before serving
- Garnish with some chopped chives
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