1Heat the oil in a casserole dish or large saucepan over a medium-high heat. Fry the carrot, leek and celery for 10 minutes, stirring occasionally.
2Add the thyme and bay leaves and cook for 5 more minutes.
3Add the parsnips, plant-based milk and 1 litre/4 cups water. Bring to a boil, then reduce the heat down to a simmer, cover and cook for 45 minutes.
4Stir in the salt, pepper and soya cream (if using).
5Remove the bay leaves.
6Transfer everything to a blender and blitz to a smooth, creamy soup. This could be done with a stick blender in the saucepan but will take a long time to achieve a smooth consistency.
7Heat a small frying pan over a medium-high heat. Toast the seeds for 5-6 minutes, shaking occasionally, until golden brown and aromatic.
8Add a little water to the soup if it's too thick. Serve into bowls topped with an extra splash of soya cream, a good grind of black pepper and some toasted pumpkins and sunflower seeds.