In a large pot, add oil, parsnips, sweet potato, carrots and celery and cook over medium heat about 10 minutes or until softened. Season with a pinch of salt.

Add apples and garlic and cook for an additional 5 minutes until fragrant and apples begin to soften.

Add cinnamon and red pepper flakes and another pinch of salt.

Add broth and bring to a boil then reduce heat to a simmer. Add optional thyme bundle and partially cover, allowing to cook for about 30 minutes until all vegetables are fork tender.

Carefully transfer soup to a blender (in batches if necessary) and pulse until smooth and creamy. Depending on your blender strength you may need to add more broth to thin the soup. If you have one, you can also use an immersion blender to pulse vegetables until smooth.

Taste for seasoning and add more salt if necessary. Return to heat if necessary or serve straight away with a garnish of cubed fresh apples.