As the weather cools and we lean into slower, more comforting meals, this creamy parsnip and cauliflower soup ticks every box. It’s silky and satisfying, yet packed with nourishing ingredients that your body will thank you for. Parsnips and cauliflower bring fibre and vitamin C to support immunity and digestion. The gentle warmth of cumin and turmeric offers anti-inflammatory benefits, while the optional addition of marine collagen gives this soup an extra wellness boost — supporting skin hydration, joint health and gut function.
It's the kind of bowl that wraps you in warmth and care, perfect for chilly nights and mindful winter rituals.
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tablespoon olive oil or ghee
1 brown onion, finely chopped
2 cloves garlic, minced
3 parsnips, peeled and chopped
½ head of cauliflower, chopped into florets
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 litre vegetable stock (or bone broth for extra nourishment)
1 can (400ml) coconut milk
Sea salt and black pepper, to taste
1–2 tablespoons lemon juice, to brighten
2 heaped teaspoons marine collagen (optional)
To serve
A swirl of coconut cream or yoghurt
Toasted seeds or nuts – pepitas or hazelnuts work beautifully
Crunchy chilli oil, if you like it hot!
Fresh herbs like parsley or chives
Crusty bread
Warm the olive oil or ghee in a large pot over medium heat. Add the chopped onion and cook gently for around five minutes until soft and translucent. Add the garlic and cook for another minute, being careful not to let it brown.
Stir in the chopped parsnip and cauliflower, then add the cumin and turmeric. Toss everything together to coat the vegetables in the spices and cook for a further 2–3 minutes.
Pour in the stock and bring to a gentle boil. Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender and cooked through.
Stir through the coconut milk and marine collagen, if using. Leave to simmer for a further 5 minutes until piping hot. Pour in the lemon juice, season with sea salt and pepper. Blend the soup until silky smooth using a stick blender or carefully in a high-speed blender.
Serve warm with a swirl of coconut cream or yoghurt, a sprinkle of toasted seeds, and a handful of fresh herbs. Add a slice of crusty bread on the side for the ultimate winter comfort.
