Olive oil, 8oz chopped onion, 2 cloves chopped garlic, 1tsp ground nutmeg, 2 lbs parsnips peeled and chopped, 12oz apples peeled and sliced, vegetable stock, salt and pepper, few leaves finely chopped fresh sage
Gently heat olive oil in a large pan and add the onion, garlic and nutmeg - sauté for 5-10 minutes until softened. Add the parsnips and the apples and sauté for another 5-10 minutes. Dissolve stock cube in boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes or until the parsnips and apples are softened. Remove the pan from the heat and leave to cool slightly, then blitz with a stick blender until the mixture is perfectly smooth. Add enough water to achieve a smooth consistency and season with salt and pepper. Warm a glug of olive oil in a small pan over a medium heat, add chopped sage and continue to warm through until the sage begins to sizzle. Remove from the heat and leave to cool. Drizzle the oil over the soup when you serve.