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

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We hope you got insight from reading it, now let’s go back to vickys thick & creamy curried parsnip soup, gf df ef sf nf recipe. You can cook vickys thick & creamy curried parsnip soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
  1. Take 30 grams sunflower or olive spread/butter
  2. Take 750 grams parsnips, chopped
  3. You need 1 onion, chopped
  4. You need 1 clove garlic, chopped
  5. Use 2 tsp mild curry powder
  6. Provide 1800 ml vegetable or chicken stock
  7. Use 200 ml coconut cream
  8. Provide salt & pepper
  9. Take 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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