After prepping the onion and parsnip. Bring a pan to a medium heat and sprtiz with Frylight. Add 3 Tablespoons of cold water and add Cumin and Coriander. Mix to form a paste and cook for 1 minute.
Add onion to the pan and cook until starting to soften.
Add Garlic, Turmeric, Chilli Powder and Cinnamon to the pan and continue to cook for 1 minute. Add a splash of water if the mixture feels too dry.
Add the Parsnips and stir well. Pour in the stock, cover with a lid and bring to the boil.
After 2 – 3 minutes transfer the mixture to the Slow cooker or Soup maker and cook for 6-8 hours. (If using a pan to cook.. use a stew pot.. turn to a medium heat and cook for 1 – 2 hours or until the parsnips is soft and mushy)
Allow the soup to cool and then blend with a food processor or Nutribullet. Blend until very smooth.
Pop back into the slow cooker/soup maker or to a cooking pan.Cook for a further 30 mins on a low heat stirring occasionaly.