In a large pan, fry the onion and garlic in the oil over a low heat for about 10 minutes or until the onion is soft and translucent.
Roughly chop the parsnips and add to the pan. Stir.
Roughly chop the potatoes. Add to the pan and stir.
Cover the pan with the lid and cook for about 5 minutes.
Add all the remaining ingredients. Bring to the boil, then simmer for 15 minutes.
Blitz with a stick blender, food processor or jug blender. I used my new Optimum VAC2 Air Vacuum Blender.
Scatter a little dried seaweed over the top before serving if liked.
Notes
If the soup is too thick, just add additional water. You may need a little extra tamari or salt to compensate.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.