Step 1

Peel the sweetpotatoes, the carrots/parsnips, the onions and the apple.

Step 2

Remove the core of the apple.

Step 3

Cut the ingredients into cubes and sauté with a little oil.

Step 4

Deglaze with vegetable stock, add bay leaf and cook for about 20 minutes until soft.

Step 5

Remove the bay leaf and blend the soup.

Step 6

Season with salt, pepper and nutmeg and pour into soup bowls.

Step 7

Decorate with cream and a sprig of herbs or some parsley.