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
- 1 fresh chives to garnish
Instructions
- 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
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