Melt the butter in a large saucepan over a medium-low heat and cook the onion, garlic, thyme, ginger and a large pinch of salt, covered with a lid, for 15 mins until the onions have softened. If they start to catch, add a splash of water.

Meanwhile, prepare the parsnips. If they’re large, quarter them lengthways, removing and discarding the woody cores. Chop into 3cm chunks, then add to the pan along with the apples and vegetable stock. Cover with a lid, bring to the boil, reduce the heat and simmer for 35-40 mins until the parsnips have softened. Remove from the heat and leave to cool, then blitz using a hand or jug blender until smooth. Stir in the cream and taste for seasoning. Once cool, the soup can be chilled for up to 48 hrs or frozen for up to three months.

Reheat the soup in a clean pan. Ladle into bowls, then swirl in some cream and grind over some black pepper or sprinkle with nigella seeds, if you like.