These humble roots are made for autumn soups, and their earthy sweetness works particularly well alongside the sharpness of seasonal apples. A slice of cheese on toast on the side would work perfectly.
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 6-8 minutes until soft but not browning.
Add the parsnips, potatoes, apples and garlic; season with sea salt and cook for 10 minutes or so, stirring regularly to ensure nothing colours. Pour in the stock and cook for 35-40 minutes on a rolling boil, stirring occasionally
Once the vegetables are tender, take o the heat and add the single cream and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed, and season with black pepper and more sea salt, if liked. Serve with a drizzle of cream and a sprinkle of nutmeg.
Pour a little cream into pasta sauces or stews at the end of cooking for added deliciousness, or just stir into hot chocolate or coffee.