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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 achieve that.

The ingredients needed to prepare 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. Get 1 onion, chopped
4. Prepare 1 clove garlic, chopped
5. Take 2 tsp mild curry powder
6. Take 1800 ml vegetable or chicken stock
7. Prepare 200 ml coconut cream
8. Use 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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