Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF
Source : 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 Colouredspr...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : March 4, 2026
Step:
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
Ingredients
30 grams sunflower or olive spread/butter
750 grams parsnips, chopped
1 onion, chopped
1 clove garlic, chopped
2 tsp mild curry powder
1800 ml vegetable or chicken stock
200 ml coconut cream
salt & pepper
1 fresh chives to garnish
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