Saute onions and parsnip in butter for approx 5 minute.

Stir in spices, add chicken stock and let simmer 45 min.

Puree with a hand blender (or in a blender).

Add cream and heat through without letting it boil.

Season with salt and pepper.

For garnish - heat oil in pan and add garlic and mustard seeds. Heat through until seeds start to 'pop/, season with salt and pepper.

Ladle soup into bowls and drizzle the oil mixture on top.