- Peel the sweetpotatoes, the carrots/parsnips, the onions and the apple.
- Remove the core of the apple.
- Cut the ingredients into cubes and sauté with a little oil.
- Deglaze with vegetable stock, add bay leaf and cook for about 20 minutes until soft.
- Remove the bay leaf and blend the soup.
- Season with salt, pepper and nutmeg and pour into soup bowls.
- Decorate with cream and a sprig of herbs or some parsley.
Preparation time: 35 minutes