Instructions

1. Preheat oven to 190°C (375°F). Line a baking tray and set aside.
2. Heat oil in a large pot over medium heat. Sauté onion until soft and translucent. Then add parsnip, carrot, celeriac and garlic and cook for few minutes. Now add potatoes, thyme and vegetable stock. Season with salt and bring to a boil. Lower the heat, cover and simmer for 15-20 minutes or until vegetables are tender.
3. Meanwhile mix sunchokes and cabbage with caraway seeds, pinch of smoked paprika, salt, black pepper and oil. Spread it evenly on the baking sheet and place in the oven for about 20 minutes or until veggies are golden brown. Stir in a middle of cooking.
4. Ladle half of the soup into a blender cup. Add cashews, nutritional yeast, lemon juice, cornstarch and black pepper. Blend on high speed until smooth. Pour the mixture back into the pot and taste for seasoning. Add more salt or lemon juice if needed. Slowly bring the soup to a boil and switch off the heat.
5. Serve with roasted sunchokes and cabbage.