- Prep Time : 15 minutes
- Cook Time : 01h 10min
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.
Add the parsnips and stock to the pan and bring to the boil.
Turn down the heat and simmer gently for about an hour.
Transfer the soup to a food processor, season well and blend until smooth.
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.