To make the soup, heat a large pot over medium heat. Add olive oil and butter and heat.

Then add the onion and celery and a pinch of salt and pepper and cook until veggies are soft, about 3 minutes.

Then add parsnips and cook for 5 minutes, stirring often.

Then add in apples and cook for 2 more minutes.

Add vegetable broth, apple juice and spices. Bring to a boil, lower to a simmer and cook until the veggies are very tender, about 45 minutes.

Meanwhile, heat up vegetable oil in a small saucepan to 350 degrees F. Fry parsnip rounds 3-5 minutes until golden brown, flipping halfway through. Remove with a slotted spoon and salt.

Once the parsnips and apples are very tender, transfer the soup mixture to the food processor. Blend until smooth, then strain through a fine mesh strainer into a heat-proof bowl. Repeat until all of the soup is blended.

Pour the pureed soup back into the pot and set over medium heat. Stir in the heavy cream. Bring to a boil to heat through, then season with salt and pepper to taste. Remove from heat.

Garnish crispy parsnip chips and diced green apples!