Caroline Samuels creates a Parsnip, Apple and Thyme Soup

1. Heat the oil in a large saucepan.
2. Add the onion and cook gently until soft.
3. Add the thyme, parsnips and apples and give it all a good stir. Cook for about 5 minutes, stirring often.
4. Add the stock and simmer gently, uncovered, for about 15–20 minutes until the parsnips are soft.
5. Puree the soup and taste. If looking for a creamier flavour, add a little warmed milk (or cream if you happen to have some lurking in the fridge).