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