Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys thick & creamy curried parsnip soup, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have vickys thick & creamy curried parsnip soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
- Get 30 grams sunflower or olive spread/butter
- Make ready 750 grams parsnips, chopped
- Take 1 onion, chopped
- Get 1 clove garlic, chopped
- Get 2 tsp mild curry powder
- Make ready 1800 ml vegetable or chicken stock
- Take 200 ml coconut cream
- Make ready salt & pepper
- Get 1 fresh chives to garnish
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Steps to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
- 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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