Heat olive oil in large stock pot, over medium high heat. Add onions, stirring to coat. Saute for 5 minutes until translucent.
Add garlic and 1/4 teaspoon salt, stirring. Cook for another 4 minutes.
Add parsnips and potatoes, and stir to coat. Cook for 2 minutes. Then add cashews, pepper, bay leaves, and stock.
Cover and simmer for 15 minutes. Remove from heat.
Remove bay leaves. Stir in balsamic vinegar.
In two batches, puree in blender, and add salt to taste. This will depend on how much sodium your chicken stock has.
Pour into bowls and now the important part: garnishing! For this soup to shine and taste as it was tested, you must drizzle with extra virgin olive oil, pumpkin seed oil, and a little balsamic vinegar. Then sprinkle with chives and pepita seeds. Serve.