1 Put the onion, squash for bite, red pepper for colour, thyme and 2 tbsp of the parsley for freshness in a large bowl. Drizzle over the oil and toss well to coat. Tip into the base of the air fryer. Set the air fryer to 200ºC and cook for 14-16 until the vegetables are cooked through.
2 Tip into a large blender, add the vegetable stock and blend until smooth. Transfer to a saucepan and heat until piping hot. Divide between 4 bowls to serve. Swirl a ½ tbsp of the yoghurt through each for some lovely creaminess, scatter with the seed soup topper, if liked (see tip below). Garnish with the remaining parsley and serve with crusty bread.
For a delicious seed soup topper, wash and dry 20g seeds butternut squash seeds, place in a small bowl with 10g chopped walnuts, 2 tsp Alesto seed mix and ¼ tsp olive oil. Mix well. Tip onto a square of foil and place in the base of the air fryer. Set the air fryer to 200ºC and cook for 3 mins until toasted.