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Before you jump to Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some changes. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going more green.

A lot of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is definitely something we can all do, without difficulty. A lot of it is simply using common sense.

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

1. Use 30 grams sunflower or olive spread/butter
2. Provide 750 grams parsnips, chopped
3. Prepare 1 onion, chopped
4. Prepare 1 clove garlic, chopped
5. Take 2 tsp mild curry powder
6. You need 1800 ml vegetable or chicken stock
7. Get 200 ml coconut cream
8. Take 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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