Cannellini bean soup

Ingredients

• 2 tbsp rapeseed oil
• 1 large potato or parsnip, chopped into 2cm chunks
• 2 large carrots, chopped into 2cm chunks
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 tsp oregano
• 2 bay leaves
• 400ml veg stock
• 1 tin cannellini beans
• Zest of ½ lemon
• Salt and pepper
• 1 small handful mint
• 1 small handful parsley
• 4 tbsp olive oil
• 1 tbsp capers
• Juice of 1 lemon
• 1 clove garlic
• 1 tbsp pumpkin seeds, toasted
• 1 tbsp sunflower seeds, toasted