roasted parsnip and apple soup — October in a bowl

Made this yesterday and honestly couldn't stop eating it straight from the pot. Roast the parsnips with a bit of rapeseed oil until they go properly golden at the edges — that's where all the flavour is, mind you. Chucked in a couple of bramley apples from the garden, one onion, vegetable stock, and that was basically it. My nan used to make parsnip soup but hers was quite heavy, lots of cream. This version I just blended it smooth and added a splash of oat milk instead. Still feels proper comforting but not that brick-in-your-stomach feeling after. If you've got collagen powder knocking about it dissolves right into the hot broth without changing the flavour at all — I've been doing this with most of my soups lately, just habit now. Topped it with a few toasted pumpkin seeds and some fresh thyme from the garden. Proper seasonal. Dead easy. Done in about 40 minutes.