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Vickys Creamy Broccoli Soup GF DF EF SF NF
Vickys Creamy Broccoli Soup GF DF EF SF NF

Before you jump to Vickys Creamy Broccoli Soup GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Eating Apples Is Good.

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I am sure you have heard of Cornell University, well they did their own study on how apples may benefit a persons brain. While carrying out their study they learned that, quercetin, which is located in apples assists in maintaining healthier brain cells. And because of this you will find that apples can actually help people steer clear of the symptoms of Alzheimer’s.

To conclude, I guess an apple a day actually can keep the doctor away and now you know why. In the following paragraphs we just covered some of the benefits of eating an apple a day. If you look and ask around, you’ll come to see that the benefits can seem to be limitless. I hope that the the very next time you go to the supermarket you find yourself getting plenty of apples. It can really help your health and wellbeing for short term and for the long haul.

We hope you got insight from reading it, now let’s go back to vickys creamy broccoli soup gf df ef sf nf recipe. You can cook vickys creamy broccoli soup gf df ef sf nf using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Creamy Broccoli Soup GF DF EF SF NF:
  1. Take 1 tbsp olive oil
  2. Take 2 clove minced garlic
  3. Get 1 inch fresh ginger, peeled and finely chopped
  4. Get 1 tsp mild curry paste
  5. You need 1 small onion, chopped
  6. Get 1 medium carrot, diced
  7. Prepare 500 grams gold potatoes
  8. You need 500 grams broccoli
  9. You need water
  10. You need 200 ml light coconut milk
  11. Get 1 handful fresh parsley
  12. Get 1 salt and pepper to taste
Instructions to make Vickys Creamy Broccoli Soup GF DF EF SF NF:
  1. Heat the oil in a soup pan then add the garlic, ginger and curry powder. Stir in to flavour the oil well
  2. Add the broccoli, onion, carrot and potatoes and fry off a little in the oil, then add enough water to cover them and add the parsley
  3. Bring to boil and let simmer for 20 minutes until the potatoes are soft, then put the whole lot through a blender and blend smooth
  4. Add the coconut milk, salt and pepper to taste and simmer gently to warm the milk through
  5. If you prefer your soup thicker add a teaspoon of arrowroot or cornstarch mixed with cold water and simmer until thickened more. Likewise if you prefer it thinner, add more water
  6. Serve with some dairy free sour cream or a vegan cheese toasted sandwich

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