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

  1. Prepare 30 grams of sunflower or olive spread/butter.
  2. Prepare 750 grams of parsnips, chopped.
  3. Prepare 1 of onion, chopped.
  4. It’s 1 clove of garlic, chopped.
  5. Prepare 2 tsp of mild curry powder.
  6. Prepare 1800 ml of vegetable or chicken stock.
  7. You need 200 ml of coconut cream.
  8. It’s of salt & pepper.
  9. Prepare 1 of fresh chives to garnish.

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

  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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