Roasted Walnut and Parsnip Soup

With seasonal vegetables and protein packed walnuts, this deliciously creamy soup will satisfy the whole family.

2 medium parsnips cubed

1 medium potato cubed

1 medium onion chopped

1/2 cup walnuts

1 tsp dried rosemary

1 tsp dried thyme

800 ml vegetable stock

Pinch of salt

1. Add all ingredients to a deep saucepan or soup maker.

2. If using a saucepan, bring to the boil and simmer until veg are soft when squashed to the side of the pan.

3. If using a soup maker, this is best on a smooth setting and has four servings.

4. If using a saucepan to make your soup, blitz with a hand blender until smooth.

Notes:

For a thinner soup just add more vegetable stock.