Parsnip and Apple Soup

Instructions

1. Prepare the vegetables
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
2. Cook the parsnips and apples
   Add the chopped parsnips and diced apples to the pot. Stir to coat with oil and cook for 5 minutes, allowing them to slightly caramelize.
3. Simmer the soup
   Pour in the vegetable stock and add thyme leaves. Bring to a boil, then reduce heat and simmer, covered, for about 25 minutes or until parsnips are very tender when pierced with a fork.
4. Blend until smooth
   Remove from heat and let cool slightly. Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer in batches to a standard blender, being careful with the hot liquid.
5. Finish with cream
   Return the soup to low heat and stir in the heavy cream. Add nutmeg, salt, and pepper to taste. For additional sweetness, stir in maple syrup if using. Heat gently without boiling.
6. Serve
   Ladle into warmed bowls. Garnish with a swirl of cream, fresh thyme leaves, and a light dusting of nutmeg if desired.