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.

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Ingredients:

  • 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

  • pepper

Method:

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!

 
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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 www.nutritionxkitchen.com.

 

Oddbox Team