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)

  • 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

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