Step 1

Preheat the oven to 180°C / 350°F / Gas Mark

Step 2

Peel and thickly slice the jerusalem artichokes, parsnips and onion and place on a large baking tray.  Add the garlic cloves (leaving them in their skin), and scatter over the thyme (stripping the leaves off the main stalks).

Step 3

Drizzle over the oil, season well with salt and black pepper, then mix well then roast in the oven for 20 minutes.

Step 4

Squeeze the garlic flesh out of the skins, (discard the skins), and remove any remaining thyme stalks, then tip the roasted vegetables into a saucepan.

Step 5

Pour in the dairy-free milk and vegetable stock.

Step 6

Bring to the boil and simmer for 5 minutes, then blitz to a smooth purée in a blender, food processor or with a hand blender.

Step 7

Taste and adjust seasoning as required.  Serve scattered with walnut pieces and chopped parsley.