Warm the stock over a low heat. Peel the apple and the parsnips. Quarter and core the apple, then chop the apple and parsnips into chunks, and set aside.
Peel and chop the onion. Heat the oil in a large saucepan, add the onion, and leave it to soften.
Peel and roughly chop the garlic, add it to the pan, then add the three spices and cook for 1 minute.
Pour the warmed stock into the pan and add the apple, parsnips, and salt. Bring to the boil, then reduce the heat, cover, and simmer for 15 minutes.