Curried parsnip & carrot soup | Recipes | WW United Kingdom

Ingredients

• 4 spray(s) Calorie controlled cooking spray
• 1 medium Onion, finely chopped
• 2 stick(s) Celery, Raw, finely chopped
• 1 clove(s) Garlic, crushed
• 4 1/2 g Curry Powder
• 1/2 teaspoon(s), level Ground Ginger
• 300 g Parsnip, raw, roughly chopped
• 300 g Carrots, raw, roughly chopped
• 2 cube(s) Vegetable stock cube, to make 1 litre stock
• 2 tablespoon(s) Coriander, fresh, chopped
• 1 medium Lemon, cut into wedges, to serve
• 4 pinches Black pepper, to serve