1 Peel and finely dice the shallots. Peel and chop the parsnip roots and Jerusalem artichokes. Rinse, shake dry and chop the parsley leaves.
2 Heat the olive oil in a saucepan. Saute the shallots, parsnip roots and Jerusalem artichokes. Deglaze with the broth and bring to a boil. Season with salt and pepper. Boil over low heat for 15-20 minutes. Puree in a blender.
3 Stir the parsley into the soup. Drizzle with the walnut oil. Serve sprinkled with crushed coriander seeds.