Preheat oven to 200°C (400°F). Toss the peeled, chopped parsnips and the optional chopped apple on a rimmed baking sheet with 2 tablespoons olive oil, 1 tablespoon honey, a pinch (about 1/4 tsp) of salt and several grinds of white pepper. Spread in a single layer.

Roast parsnips

Roast for 30–40 minutes, turning once halfway, until parsnips are deeply golden at the edges and tender when pierced with a fork. Remove from oven and set aside.

Sweat aromatics

While parsnips roast, melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, for 8–10 minutes until translucent and beginning to brown. Add the garlic and 8 chopped sage leaves and cook 1–2 minutes until fragrant but not browned.

Combine and simmer

Add the roasted parsnips (and apple if using) to the pot. Pour in the stock, scraping any browned bits from the bottom. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10 minutes to allow flavors to meld.

Blend until smooth

Remove the pot from heat. Use an immersion blender to puree the soup until very smooth. Alternatively, working in batches, transfer the soup to a blender and puree; return to the pot. If the soup is too thick, add hot water or additional stock 60–120 ml at a time to reach desired consistency.

Finish and season

Stir in 120 ml heavy cream (or coconut milk) if using, 1 tablespoon honey, white pepper, and the remaining whole lemon juice. Taste and adjust seasoning with salt and pepper. Rewarm gently over low heat—do not boil—until heated through.

Toasted Sourdough & Herb Croutons

Preheat oven for croutons

Reduce oven temperature to 190°C (375°F) or use a second rack if you roasted parsnips in the same oven.

Toss bread with fat and herbs

In a large bowl, combine the cubed sourdough, melted butter, 1 tablespoon olive oil, sliced sage leaves, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until bread is evenly coated.

Bake until crisp

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–15 minutes, tossing once halfway, until golden brown and crisp. Remove and let cool slightly; the croutons will crisp further as they cool.

Garnish & Serve

Ladle the soup into warm bowls. Top with a handful of warm herb croutons. Drizzle each bowl with a scant 1 tsp honey and a small swirl (about 1 tsp) of extra-virgin olive oil. Scatter the remaining small sage leaves on top for aroma and presentation. Serve immediately.