Karina Sharma
Parsnips, onion, garlic cloves, potato, vegetable broth, salt, pepper, fresh thyme (optional), oil, lemon, cashews.
Sauté onions and garlic in a pot until soft, about 5 minutes.
Place them on a parchment-lined, high-sided pan, in separate sections.
Add them to the pot and cook for another 5 minutes.
Bring to a boil, then simmer for 20 minutes until veggies are soft.
Use an immersion blender or regular blender to create a creamy texture.
Top with fresh thyme, a swirl of cream, or a sprinkle of black pepper.