Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes.
Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally.
Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft.
Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper.
Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.