Can also be used as a sauce for a vegetarian meal with grilled Portobello mushrooms.
Heat olive oil on medium, add shallots and let simmer one minute.
Add parsnips, cook for five minutes, then add apples and vegetable stock.
Cook approximately twenty minutes, then check to see if parsnips are tender with the tip of a knife.
Puree soup. Add seasonings and Honey. Bon appétit!
Serving Size 1L