Peel and dice the Jerusalem artichoke and parsnip. Chop the garlic clove and remove the thyme leaves from the sprigs. Place vegetables, thyme leaves and garlic in a cooker cover with water and milk. Cook for 20 minutes
In the meantime, cut the figs in slices. Melt some butter in pan and add the figs and maple syrup. Season with some pepper and cook for about 2 minutes on low heat.
Once the vegetables are cook, mix well and season to taste.
Once you're ready to serve, pour the soup into individual bowls and decorate with figs and crumbled goat cheese