Sweet Parsnip Soup

I went on the hunt for a good parsnip recipe tonight and created this one by merging a few I liked the look of. I know the convention is to have spicy or curried parsnip soup but I fancied something a bit different. :)
[This makes 6-8 portions and is suitable for freezing.]

2 cups of diced parsnips
1 cup of diced carrots
1 chopped onion
2 chopped apples
4 cups of water
1 tbsp of vegan bouillon/vegetable stock cube
0.5 tsp cinnamon
0.25 tsp nutmeg
Salt & Pepper
Olive Oil

Roast the prepared parsnips and carrots in a little oil for around 40 minutes.

Heat some oil in a pan and fry the onions.
Add the parsnip, carrot and apple.
Cook for around 5 minutes.

Add the water. Add the bouillon, cinnamon, nutmeg and salt & pepper to taste.

Bring to the boil. Cover and simmer for 40 minutes.

Allow the soup to cool and then blend, using a food processor or hand-blender. Serve hot.