In a large pot, heat a drizzle of avocado oil over medium heat. Add the sliced onions, fennel, and ½ teaspoon Kosher salt and cook for 6-8 minutes, stirring occasionally, until just starting to turn golden.

Add celery, garlic, parsnips, and peeled apple chunks, and cook, stirring, for 2 minutes. Then, add stock, 2 cups water (double this amount if doubling the recipe), pine nuts, three-quarters of the thyme, half the nutmeg, and another teaspoon of Kosher salt.

Meanwhile make the sauteed apple garnish. In a medium pan, heat a drizzle of avocado oil over medium heat. Add the finely diced onions and a pinch of Kosher salt and cook, stirring occasionally, for 4-5 minutes, until starting to turn golden brown. Add the finely diced apple and a pinch of Kosher salt and cook, stirring often for an additional 4-5 minutes, until golden. Turn heat to low and add ¾ cup water (1 cup if doubling the recipe), brown sugar, the remaining thyme, and the remaining nutmeg. Cook until apples are almost cooked through, and liquid is mostly reduced and syrupy, about 10 minutes. Remove from heat and add a squeeze of lemon juice, to taste. Season with Kosher salt, as needed.

Serve the soup warm in bowls topped with the sauteed apple garnish and sprinkled with fresh herbs.