Heat oil and butter until melted, add onions, parsnips, garlic and sauté for 5-7 min, stirring until soft.
Add spices and cook 30 seconds, sprinkle flour in, mix well for 30 seconds. Stir in stock, lemon rind and juice.
Reduce heat and simmer for 20 minutes.
Blend the soup to the chunkiness you want. (You can reserve some of the chunks for add after to a smoother soup)
Season to taste.