For The Soup For The Parsnip Crisps

For The Soup

1. Pre heat oven to 200 C.
2. Place chopped parsnips on a baking tray and cover with the olive oil. Bake for 45-50 mins or until they have started to brown a bit. 
3. Heat the butter in a large saucepan, add the onions and cook until onions are translucent. 
4. Add the garlic and cook for another couple of minutes. Then add the cumin and nutmeg.
5. Add the apple and cooked parsnips and stir for a minute or so.
6. Add the stock, salt and pepper. 
7. Bring to the boil, reduce the heat, then simmer for 25 minutes with the lid on.
8. Using a food processor or hand held blended, blitz the soup into a liquid. 
9. Put the soup back on a gentle heat and add the coconut cream and mustard. Cook for another 5 minutes before serving.
10. Serve with parsnip crisps sprinkled on top.

For The Parsnip Crisps

1. Preheat oven to 150 C.
2. Peel the outer skin off the parsnips, and chop off each end. Discard these bits.  
3. Using a peeler, peel off thin pieces of the parsnip. Long or short, or a mix of the two.
4. Put all the peelings in a bowl and massage the oil in with your hands. Add the salt and pepper.
5. Spread the peelings across baking trays.
6. Cook for 25 minutes, turning half way through. They are done when they are crispy pieces with no moisture.