Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special 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 will be really delicious.
Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first 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 can achieve it.
The ingredients needed to make Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
- Prepare 30 grams sunflower or olive spread/butter
- Take 750 grams parsnips, chopped
- Get 1 onion, chopped
- Get 1 clove garlic, chopped
- Get 2 tsp mild curry powder
- Get 1800 ml vegetable or chicken stock
- Prepare 200 ml coconut cream
- Take salt & pepper
- Prepare 1 fresh chives to garnish
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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