Cauliflower, Apple and Parsnip Soup

Every so often there’s a recipe that stops you in your tracks and this one from Micah Siva of Nutrition X Kitchen did exactly that.

She says “This soup is silky and creamy thanks to coconut milk and pureed cauliflower. Perfect for an autumn meal.” And we have to agree.



  • 1 tbsp Olive oil

  • 3-4 large Parsnips (peeled and roughly chopped)

  • 1 Small white or yellow onion

  • 1 Stalk celery (roughly chopped)

  • 3 Apples (peeled, cored and chopped)

  • 1 Cauliflower (chopped. Fresh or frozen)

  • 2 cloves Garlic

  • 6 cups Vegetable stock or broth (no or low salt)

  • ½ tsp Red chilli flakes

  • 1 tsp Lemon zest

  • 1 can Coconut milk

  • Pepper


  • In a large pot, heat oil over medium high heat. Cook parsnips, onion, celery, apple, cauliflower and  garlic until tender.

  • Add vegetable stock/broth, and bring to a boil.

  • Reduce heat and let simmer for 15-20 minutes.

  • Use an immersion/stick blender to blend until smooth and creamy, add coconut milk, red pepper flakes, and lemon zest, blending until incorporated. 

Eat away!


Thanks to Micah from nutritionxkitchen for the recipe!

How long have you been cooking? Since I was a tot! Officially, I graduated from Culinary School in 2011 

Cooking style: Fresh, seasonal and plant-packed

Favourite cooking method: ROASTING - it brings out the natural sweetness and adds depth to any and all things!

Favourite vegetable: Cauliflower 

Find Micah at @nutritionxkitchen and on


Oddbox Team