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

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There are a whole lot of things that work toward your getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Being intelligent when you choose your food and routines is where it begins. Getting as much exercise as possible is another factor. Don’t forget that health isn’t only about just how much you weigh. You need your body to be strong too.

We hope you got benefit from reading it, now let’s go back to vickys thick & creamy curried parsnip soup, gf df ef sf nf recipe. 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.

The ingredients needed to prepare Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF:
  1. Use 30 grams sunflower or olive spread/butter
  2. Provide 750 grams parsnips, chopped
  3. You need 1 onion, chopped
  4. You need 1 clove garlic, chopped
  5. Take 2 tsp mild curry powder
  6. Provide 1800 ml vegetable or chicken stock
  7. Prepare 200 ml coconut cream
  8. Prepare salt & pepper
  9. You need 1 fresh chives to garnish
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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