Parsnip & Cauliflower Soup


Serves 6

6 cups veg stock

1 tbsp oil

8-10 parsnips, peeled & chopped

3 medium potatoes, peeled & diced

⅔ head of cauliflower, chopped

1 onion, diced

5 stalks celery,diced

3-5 cloves garlic, minced

2 apples, peeled & diced

1 ½ cups canned coconut milk

1 tbsp fresh thyme chopped

¼ tsp nutmeg

Sea salt and pepper TT

Warm a large pot over medium heat with oil.  Sauté onions, celery and garlic for 3-5 minutes. Add the cauliflower, apple, nutmeg and thyme.  Cook for another 5 minutes while continuing to stir.

Add the parsnips, potatoes and vegetable stock. Bring to a boil and reduce to a simmer.

Allow the soup to simmer over low heat for 20 minutes until vegetables are soft enough to purée.

Stir in the coconut milk and season with salt and pepper. Purée soup with blender or hand blender and adjust seasoning as needed.


A squeeze of lemon juice helps bring out all the flavours, I sometimes add a dash if I feel a soup needs a kick.  Optional garnish with coconut milk and toasted cashews.