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

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys thick & creamy curried parsnip soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is something that I have loved my whole life.

To begin with this particular recipe, we must first 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 cook it.

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