A cozy blend of roasted parsnips, apples, warm spices, and plant-based cream, finished with crispy parsnip strips.

4 cups parsnips, peeled and chopped (about 1 lb 2 oz)

1 1/2 tablespoons olive oil

2 tablespoons plant-based butter or olive oil

2 medium onions, chopped

2 cloves garlic, minced

1/2 teaspoon ground nutmeg

1 teaspoon ground cumin

1 1/2 cups apples, cored and chopped

2 teaspoons salt

1 teaspoon black pepper

5 cups vegetable broth

1 tablespoon Dijon mustard

1/3 cup plant-based cream or coconut cream

Optional: drizzle of truffle oil for serving

Parsnip Crisps:

2 1/2 cups parsnips (about 10.5 oz)

1/2 teaspoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

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1. Preheat oven to 400°F.

2. Spread chopped parsnips on a baking sheet, drizzle with 1 1/2 tablespoons olive oil, and roast for 45-50 minutes.

3. In a large pot, heat plant-based butter or olive oil over medium heat and cook onions until translucent.

4. Add garlic, nutmeg, and cumin; cook 2 minutes.

5. Add apples and roasted parsnips; stir 1-2 minutes.

6. Pour in vegetable broth, add salt and pepper; bring to a boil, then simmer 25 minutes.

7. Blend until smooth.

8. Return soup to low heat; stir in plant-based cream and Dijon mustard; simmer 5 minutes.

9. For crisps, heat oven to 300°F. Peel parsnips into strips. Toss with oil, salt, pepper.

10. Spread on baking sheet; bake 25 minutes, flipping halfway.

11. Serve soup topped with crisps and optional truffle oil.

Adjust spices to taste. Soup freezes well and reheats smoothly.