Kalbarri Apple and Parsnip Soup


Small knob of butter

2 Spanish onions

1 small cooking apple peeled and grated

1 teaspoon curry powder

4 parsnips peeled and sliced

2 pints stock (2 vegetable cubes)


  • Sweat diced onions in butter in a large lidded saucepan until soft, not coloured. 
  • Add apple, parsnips and stock to onions.
  • Bring to boil, simmer for 20 minutes
  • Cool slightly and blitz.
  • Serving options; 4 tablespoons of cream



Siobhan Murphy