Healthy and easy, Donna Hay's vegetable soup is perfect for the cooler months.
Heat a saucepan over medium-high heat.
Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft.
Add the tomato, stock, carrot, zucchini and parsnip.
Cover and bring to the boil.
Allow to simmer rapidly for 15 minutes or until the vegetables are tender.
To serve, ladle into bowls and top with salt, pepper and parmesan.