Assemble parsnips, potatoes, apples, shallots, garlic, and herbs on a rimmed backing sheet. Drizzle with olive oil and sprinkle with salt, pepper, and celery seed.
Roast ingredients in the oven for 25-30 minutes, turning halfway through.
Once the potatoes and parsnips are cooked until softened, remove the baking sheet from the oven, discard the herbs, and let the remaining ingredients cool slightly.
Add to a large blender or food processor with chicken stock and nutmeg. Blend until smooth, season to taste with salt and pepper. Divide into bowls and drizzle with extra olive oil, garnish with fresh apples slices.
Recipe by DomestikatedLife at https://domestikatedlife.com/2022/10/06/roasted-apple-parsnip-and-potato-soup/