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 (about 3 cups)
1 small white or yellow onion
1 stalk celery, roughly chopped
3 apples, peeled, cored and chopped
1 chopped Cauliflower (fresh or frozen)
2 cloves Garlic
6 cups Vegetable Stock or Broth (no or low salt)
½ tsp Red Chili Flakes
1 tsp lemon zest
1 can Coconut Milk
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.
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