Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys thick & creamy curried parsnip soup, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few components. You can cook vickys thick & creamy curried parsnip soup, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:

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

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Instructions 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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