Curried Parsnip Soup

Curried Parsnip Soup

 Serves 4

Points Plan:  9 Points per recipe  - 2 per serving (original points)

Core recipe

low fat cooking spray

1 large onion, chopped

1 garlic clove, chopped

half a fresh chilli, deseeded and finely chopped (optional)

900 g (2 lbs) parsnips, peeled and roughly chopped

2 tsp ground coriander or ground coriander seeds

1 tsp turmeric

1 tsp ginger

1.2 lites (2 pints) vegetable or chicken stock

salt and pepper

Heat a large pan and spray with low fat cooking spray. Stir-fry onion, garlic and chilli for about 5 minutes until soft, adding a little water if necessary to stop sticking.

Add the parsnips and spices. Cover and heat very gently for 20 minutes, stirring occasionally, until the parsnips are really soft.

Add the stock and seasoning. Bring to the boil and simmer for a further 10 minutes, then blend in a liquidiser. Check the seasoning and serve.