Slimming World: ZERO SynsWeight Watchers: Coming SoonCalories: 154 Per Serving
Course Soup
Cuisine Indian
Keyword Curry, Soup, Syn Free
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Servings 3
Author Fatgirlskinny
Equipment
Soup maker/Slow Cooker/Stew Pot
Food Processor
Frying Pan
Ingredients
400gParsnip| Peeled & Thinly Sliced
1Onion| Peeled & Chopped
1TeaspoonGround Cumin
1TeaspoonGround Coriander
1/2TeaspoonTurmeric
1/2TeaspoonMild Chilli Powder
1/2TeaspoonGround Cinnamon
PinchSalt & Pepper
1Clove Of Garlic| Peeled & Crushed
2Vegetable Stock Cubes
1PintBoiling 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.
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.