How to Cook Appetizing Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF

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Ingredients of Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF

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

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Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF instructions

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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