Description: A comforting soup made with parsnips, apples, onions, vegetable stock, and cream.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serving size: 4-6

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 parsnips, peeled and chopped
• 2 apples, peeled and chopped
• 4 cups vegetable broth
• Salt and black pepper to taste
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 cup heavy cream (optional)
• Chopped fresh parsley for garnish (optional)

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes until the onion is soft.
2. Add the chopped parsnips and apples to the pot and sauté for another 5 minutes until they start to soften.
3. Pour the vegetable broth into the pot and add salt, black pepper, nutmeg, and cinnamon. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for about 20-25 minutes until the parsnips and apples are fully cooked and tender.
5. Remove the pot from heat and let the soup cool slightly. Using an immersion blender, puree the soup until it is smooth and creamy.
6. If you want to make the soup even creamier, add 1/4 cup of heavy cream and stir to combine.
7. Taste the soup and adjust seasoning if necessary.
8. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.