How to Make Delicious Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF

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

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 that.

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. You need 2 tsp of mild curry powder.
6. It's 1800 ml of vegetable or chicken stock.
7. Prepare 200 ml of coconut cream.
8. It's of salt & pepper.
9. You need 1 of fresh chives to garnish.

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.