Recipe: Appetizing Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF
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Ingredients of Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF
- Prepare 30 grams of sunflower or olive spread/butter.
- Prepare 750 grams of parsnips, chopped.
- Prepare 1 of onion, chopped.
- It’s 1 clove of garlic, chopped.
- Prepare 2 tsp of mild curry powder.
- Prepare 1800 ml of vegetable or chicken stock.
- You need 200 ml of coconut cream.
- It’s of salt & pepper.
- Prepare 1 of fresh chives to garnish.
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Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF instructions
- 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.
- Sprinkle the curry powder in and stir for a minute before adding the stock.
- Bring to the boil then cover and simmer for 15 – 20 minutes until the parsnip is cooked through.
- 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.
- Keep warm and stir the cream in just before serving.
- Garnish with some chopped chives.
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