This hot and spicy soup is a great winter warmer. You can make it up to the last step, let it cool and freeze for up to a month. Defrost before reheating and completing the soup
2 garlic cloves
Low calorie cooking spray
1 tbsp mild curry powder (or to taste)
1 tsp each of ground cumin, tumeric, coriander and ginger
1.1 litre chicken or vegetable stock
Salt and freshly ground black pepper
A dash of Tabasco and a pinch of cayenne pepper
1) Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little low calorie cooking spray until softened. Add the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixture becomes too dry.
2) Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for about an hour.
3) Transfer the soup to a food processor, season well and blend until smooth.
4) Return the soup to the pan, add a dash of Tabasco if you like it hot, reheat gently and serve garnished with a pinch of cayenne pepper.