A hearty seasonal Winter warmer.  Serves 4 -6.

2 tbsp olive oil
1kg parsnips, peeled and chopped
1 large carrot, peeled and chopped
2 onions, peeled and chopped
1 celery stick, chopped
1 garlic clove, peeled and chopped
1.5 litres vegetable or chicken stock
4 large eating apples
Sprig of thyme
Salt and Pepper

Add the oil to a large pan or stock pot and gently fry the onion, garlic, carrot, parsnips and celery for approximately 15 minutes, stirring occasionally.

While the vegetables are frying, peel, core aand slice the apples.  Add to the pan along with the thyme sprig and stir for a few minutes.  Add the stock and season with pepper.  Bring to the boil and simmer until the parsnips are soft.  This should take approximately 25 to 30 minutes.

Take the pan off the heat and leave to cool slightly.  Take out the thyme spigs and blitz the soup with a hand held blender or transfer to a food processor or blender.  Blitz until smooth.  Season to taste with salt and pepper.  Warm through and serve topped with a dollop of creme fraiche or Greek yoghurt.

Note:  This is quite a thick hearty soup.  If you would prefer more liquid add 2 litres of stock