Winter Thyme Soup

In a large pot, heat oil or butter over medium heat. Add onion and sauté for 5 minutes, stirring occasionally. Add a little water every now and then to prevent veggies from sticking to the pot.

Add garlic and parsnips (if you want a sweeter soup). Cook for another 2 minutes.

Add carrots, potatoes and mushrooms and cook until soft, about 5 minutes. Stir in broth and let simmer on low heat while you make the white sauce.

In a small saucepan, melt butter and stir in spelt flour, mix well. Slowly add almond milk while continuing to stir until thick and creamy. Stir in thyme, sea salt and black pepper and add the white sauce to the soup. Mix well.

Top with fresh thyme and/or sharp cheddar cheese.