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 Nosh with Micah did exactly that.
Thanks to Micah from Nosh With Micah 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 @noshwithmicah and on www.noshwithmicah.com.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 tbsp olive oil
4 large parsnips (peeled and roughly chopped)
1 small onion
1 celery stalk (roughly chopped)
3 apples (peeled, cored and chopped)
1 cauliflower (fresh or frozen, chopped)
2 garlic cloves
6 cups vegetable stock (or broth, low or no salt)
½ tsp chilli flakes
1 tsp lemon zest
1 can coconut milk
black pepper
Recipe:
In a large pot, heat the oil over medium high heat. Add the parsnips, onion, celery, apple, cauliflower and garlic and cook until softening, around 15 minutes.
Add vegetable stock or broth, and bring to a boil.
Reduce the heat and let simmer for 15-20 minutes. You want the veg to be totally soft.
Use a blender to blitz until smooth and creamy. Pour in the coconut milk, red pepper flakes, and lemon zest, and blend once more to make sure it's all mixed. Serve into bowlswith a crack of black pepper and a drizzle of olive oil on top.
