Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some Frylight and cook for 10 minutes until crisp.
After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.
Blitz the soup until thick and creamy – you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.
Serve immediately, topped with the parsnip croutons and a sprinkle of curry powder!