Make up the stock (2 cubes to 700ml / 3 cups of water).
Mist a pan with some low calorie cooking spray, then over a medium to high heat sauté the onions until they are soft.
Stir in the garam masala or curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes.
Add the stock (it should just cover the veg).
Stir, then bring to the boil.
Cover with a lid and cook for 25 minutes.
Check to make sure the parsnips are cooked. If they are remove from the heat and blitz using a food processor or stick blender.
If the soup is too thick, add some more water until it reaches the desired consistency.
If you want, you can serve with a few drops of Franks Hot Sauce on top.