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.

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

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


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


  1. In a large pot, heat oil over medium high heat. Cook parsnips, onion, celery, apple, cauliflower and  garlic until tender.
  2. Add vegetable stock/broth, and bring to a boil.
  3. Reduce heat and let simmer for 15-20 minutes.
  4. Use an immersion/stick blender to blend until smooth and creamy, add coconut milk, red pepper flakes, and lemon zest, blending until incorporated. 
Oddbox image