Hey everyone, 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. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first 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:

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

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Steps 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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