Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF
Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys thick & creamy curried parsnip soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have vickys thick & creamy curried parsnip soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
  1. Prepare 30 grams sunflower or olive spread/butter
  2. Get 750 grams parsnips, chopped
  3. Prepare 1 onion, chopped
  4. Get 1 clove garlic, chopped
  5. Prepare 2 tsp mild curry powder
  6. Prepare 1800 ml vegetable or chicken stock
  7. Prepare 200 ml coconut cream
  8. Make ready salt & pepper
  9. Prepare 1 fresh chives to garnish
Instructions to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
  1. 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
  2. Sprinkle the curry powder in and stir for a minute before adding the stock
  3. Bring to the boil then cover and simmer for 15 - 20 minutes until the parsnip is cooked through
  4. 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
  5. Keep warm and stir the cream in just before serving
  6. Garnish with some chopped chives

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