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

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

The kids love this, it's sweet and only as spicy as you want it to be. A great winter warmer. Add a small diced apple for an extra layer of flavour

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Ingredients

30 mins
6 servings
  1. 30 gramssunflower or olive spread/butter
  2. 750 gramsparsnips, chopped
  3. 1onion, chopped
  4. 1 clovegarlic, chopped
  5. 2 tspmild curry powder
  6. 1800 mlvegetable or chicken stock
  7. 200 mlcoconut cream
  8. salt & pepper
  9. 1fresh chives to garnish

Cooking Instructions

30 mins
  1. 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. 2

    Sprinkle the curry powder in and stir for a minute before adding the stock

  3. 3

    Bring to the boil then cover and simmer for 15 - 20 minutes until the parsnip is cooked through

  4. 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. 5

    Keep warm and stir the cream in just before serving

  6. 6

    Garnish with some chopped chives

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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