Carrot, parsnip and orange soup with cardamom seed granola

Instructions

1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the carrot, parsnip and stock and bring to the boil. Simmer, covered, for 30 minutes or until tender. Add the orange juice and milk and season with salt and pepper. Using a stick blender, blend the soup until smooth.
2. Meanwhile, combine the seeds, nuts, orange rind and cardamom in a small bowl. Serve the soup sprinkled with the granola.