• 500 g parsnip, roughly chopped
  • 1 tablespoon olive oil
  • 4 sprigs of thyme
  • Salt and pepper
  • 1 white onion, finely chopped
  • 1 tablespoon butter
  • 2 pears, peeled, cored and roughly chopped
  • 800 ml vegetable stock
  • 600 ml milk
  • 75 g California walnuts, ground in the food processor

For the smoky walnuts

  • 2 teaspoon maple syrup
  • 1 teaspoon smoked paprika
  • 2 teaspoon soy sauce
  • 50 g California walnuts
  • 1 tablespoon chopped chives and a drizzle of walnut oil to garnish


  1. Preheat the oven to 180°C. Place the parsnips onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme, season and toss everything together. Roast in the oven for 25-30 minutes until golden brown.
  2. Meanwhile, make the smoky California walnuts. Whisk together the maple syrup, paprika and soy sauce and drizzle over the 50 g of California walnuts, tossing to coat. Place onto a small baking tray and roast in the oven for 8-10 minutes. Leave to cool before chopping roughly.
  3. Next, place the onion and butter into a large saucepan over a medium heat and sauté until soft and translucent. Add the pear and continue cooking for a further 8-10 minutes.
  4. Add the parsnip and vegetable stock to the saucepan and continue cooking for a further 15 minutes with the lid on. Add the milk and blitz until smooth and silky. Stir in the ground California walnuts and adjust the seasoning to taste.
  5. Ladle the soup into bowls, then sprinkle with the smoky California walnuts and chopped chives, adding a final drizzle of walnut oil to serve.