Fennel,
I got it from Slimming World magazine. The recipe is for curried parsnip soup (serves 6):
1lb 8oz/681g parsnips
2 onions
2 garlic cloves
Fry Light
1 tbsp mild curry powder (or to taste)
1 tsp each of ground cumin, turmeric, coriander & ginger
2 pts/1.136ml chicken stock made with Bovril
salt and pepper
a dash of tabasco and a pinch of cayenne pepper
Dice the parsnips, chop the onions & crush the garlic. Fry the onion in a little Fry Light until softened. Add the garlic & powdered spices and fry for a further 3 minutes adding a little of the 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 approx an hour.
Transfer to 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 & serve with a pinch of cayenne pepper.
this soup can be made in just the same way using potatoes!!