Step 1

Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.

Step 2

Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.

Step 3

Turn heat off and puree either using an immersion blender or  regular blender ( blend in batches) until smooth. Place back in the pot over low heat.

Step 4

Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.

Step 5

Serve in bowls with crushed toasted hazelnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!