Heat a large soup pot over medium heat. Add in the olive oil and the onions. Cook the onions for 5 minutes until they start to become translucent.
Add in the garlic and the fresh thyme and saute for a few minutes more before adding in the parsnip cubes and cooking for 3 minutes.
Pour over the vegetable stock and add the nutmeg.
Bring the soup to a boil and simmer for 15 or so minutes until the parsnip is completely soft.
Whilst the soup is simmering, use a potato peeler to peel slivers off a large parsnip. As many long slivers as possible. Any remaining parsnip core that you can’t peel when it get’s too small, can be added into the soup.
Place a shallow fry pan on the stove and pour in 1 cm worth of oil. Heat the pan over high heat.
Let the oil heat up, but don't take your eyes off it as this will happen quickly. Test it is hot enough by dropping in a small sliver of parsnip. It should sizzle and fry straight away.
Fry the parsnip chips in multiple batches as they will cool the oil down, and it needs to get back up to temperature as quickly as possible. Fry them until crispy and golden brown, and let them drain well before sprinkling with a little salt.
Once the parsnip in the soup is soft, blitz the soup until smoothy and silky. Add salt and pepper to taste. Cream can be added at this stage if required.
Serve hot, topped with fresh parsley and the parsnip chips.