Parsnip & apple soup

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.