Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys thick & creamy curried parsnip soup, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. 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 popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice 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 get started with this particular 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
- Prepare 750 grams parsnips, chopped
- Prepare 1 onion, chopped
- Get 1 clove garlic, chopped
- Get 2 tsp mild curry powder
- Prepare 1800 ml vegetable or chicken stock
- Get 200 ml coconut cream
- Prepare salt & pepper
- Take 1 fresh chives to garnish
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Instructions 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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