Heat oil in a large saucepan over medium heat; add onion, cook 2 minutes or until soft.
Add parsnips, potato, cauliflower, lemon myrtle and chicken stock; bring to the boil, reduce heat and simmer, covered, 10 minutes or until the vegetables are soft.
Add cannellini beans, simmer for another 2 minutes
Remove from heat, add NESTLÉ CARNATION Light & Creamy Evaporated Milk; puree with a stick blender or in a blender.
Gently reheat if necessary and serve sprinkled with bunya nuts.
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