Cauliflower parsnip soup

This parsnip and cauliflower soup is the cosy winter soup you need!  Packed with flavour, it's a healthy vegan, whole 30 and gluten free lunch recipe.

Ingredients Cauliflower Parsnip Olive oil Onion & garlic Celery Thyme Vegetable broth Coconut milk Salt & pepper


1. Fry onion, celery, garlic  and spices in olive oil until softened.

2. Tip in the cauliflower and parsnip and cook for 10 minutes.

3. Pour in the stock and bring to a boil. Reduce the heat and add coconut milk.

4. Blend to a thick soup.

Recipe tips Peel parsnips if older and remove the fibrous core. Adjust the amount of spice to taste. Add more stock for a thinner consistency to preference.

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