Serves 6 Each serving is: FREE on Extra Easy FREE on Green 4 Syns on Original Freezer Friendly Ready in 1 hour 30 mins 2 onions , peeled and chopped low calorie cooking spray 2 garlic cloves, peeled and crushed 1 tbsp mild curry powder 1 tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 tsp ground ginger 1.2 litres vegetable stock 700g parsnips, peeled and diced salt and freshly ground black pepper dash of tabasco sauce (optional) pinch of cayenne pepper fresh oregano, to serve Fry the onions in a little low calorie cooking spray until softened. Add the garlic, curry powder and 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. Reduce the heat to a simmer and cook gently for about an hour. Remove the pan from the heat and allow to cool a little. 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 and a few sprigs of fresh oregano.