1. Heat the extra virgin oil in a large saucepan over a low heat. 2. Chop the Onion, put into the saucepan & cook for 3 minutes until nearly soft. 3. Chop the carrots & parsnip & put into the saucepan. 4. Cover the saucepan until the vegetables have softened slightly. 5. Stir in the vegetable stock and bring to the boil. 6. Reduce the heat, cover the saucepan & let it simmer for 30 minutes until the vegetables are tender. 7. Transfer the soup to a blender/food processor to blend until smooth. 8. Return soup to saucepan & season with salt & pepper. 9. Ladle the soup into a soup bowl & garnish with some coriander.