Apple and Parsnip Soup

Makes 4 servings

1 tablespoon olive oil
1 medium onion, chopped
2 medium parsnips, chopped
4 cups Vegetable Broth
2 medium cooking apples, chopped

1/4 teaspoon nutmeg
1 dash salt, to taste
1 dash black pepper, to taste

Heat oil in a medium soup pot. Add onion and parsnips and sauté for 5 to 7 minutes or until tender. Add vegetable broth, apples, and nutmeg. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. In a food processor, purée the soup. Add salt and black pepper to taste. Serve hot.