500g parsnip, peeled & cut into chunks

25g butter or coconut oil

2 large apples, peeled, cored & sliced

1 Spanish onion

3-4 cloves garlic, crushed

Thumb-size piece of ginger, peeled & grated

1 tsp. turmeric

½ tsp. cumin

2 tsps. runny honey

850ml vegetable stock

Sea-salt & freshly ground black pepper

Fresh mint leaves

Preheat the oven to 200ºC. Place the pieces of parsnip on a baking tray, cover with slithers of butter and then drizzle the honey on top. Pop in the oven for a few minutes before removing and giving a good stir so that all the pieces are coated in butter and honey; roast for around 15 minutes or until soft.

Meanwhile, in a large saucepan, sauté the onion in the remaining butter until soft and then add the apple, ginger, garlic and spices and stir over a medium heat for a couple of minutes before adding the stock. Bring to the boil then add the parsnip pieces and leave to simmer for a few more minutes.

Blitz the mixture with a stick blender until smooth, season to taste, and then serve to bowls scattering the fresh mint on top.