In a large soup pot, place the chopped onion, celery, and parsnips in sunflower oil and sauté until the onions are translucent. Add the apples, ginger, and vegetable stock or water.
Cook for about 15 minutes or until the parsnips are tender. At this point you can blend the soup, if you want to.
Add the shredded collards, garam masala, and turmeric.
Notes
For more flavor, sauté the garam masala and turmeric with ghee in a small saucepan until it is fragrant before adding it to the soup.