In a large pot, heat the oil over mediumhigh
heat. Add the fennel, parsnips,
apples, water, sage, ginger, coriander,
1 teaspoon salt, and the pepper. Cook,
stirring occasionally, until the apples are
mushy and the liquid has evaporated, 6 to
8 minutes.
Stir in the broth, bring to a boil, then
reduce the heat to maintain a simmer and
cook until the parsnips are completely
soft, about 20 minutes more.
Working in batches, transfer to a
blender and puree, or use an immersion
blender directly in the pot. Stir in the
vinegar and remaining 1 teaspoon salt.
Adjust the seasoning to taste.
Ladle into bowls and top with a
drizzle of oil, a few fennel fronds, a couple
grinds of pepper, and some flaky sea salt
(if you want).