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Slow Cooker/Soup Maker Curried Parsnip Soup

Slimming World: ZERO Syns
Weight Watchers: Coming Soon
Calories: Coming Soon
Course Soup
Cuisine Indian
Keyword Curry, Soup, Syn Free
Prep Time 20 minutes
Cook Time 6 hours
Servings 3
Author Fatgirlskinny

Equipment

  • Soup maker/Slow Cooker/Stew Pot
  • Food Processor
  • Frying Pan

Ingredients

  • 400g Parsnip | Peeled & Thinly Sliced
  • 1 Onion | Peeled & Chopped
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Mild Chilli Powder
  • 1/2 Teaspoon Ground Cinnamon
  • Pinch Salt & Pepper
  • 1 Clove Of Garlic | Peeled & Crushed
  • 2 Vegetable Stock Cubes
  • 1 Pint Boiling Water
  • Frylight Or Other Low Calories Cooking Spray

Instructions

  • 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.
  • Add to a cooking pan or saucepan on a medium heat and cook for 20 – 30 minutes stirring often.