Thick or thin, doesn't matter!
Apples or pears? Who cares!
Shallots, onions or Spring onions? Honestly does'nt matter!
This soup is pretty adaptable.
Roast 4/6 peeled parsnips with a large carrot, peeled and cored apples or pears onions, garlic (skin on) in olive oil, maple syrup, nutmeg and cumin.
Make a hot vegetable stock.
Blend the roasted veggies with the hot stock and add a dash of cream, season well and serve!
Now that was so easy wasn't it!