Spiced Cauliflower and Parsnip Soup

Adapted from Grouprecipes.com


  • 1 tablespoon olive oil
  • 1 tablespoon yellow mustard seed
  • 1 medium onion, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 teaspoon ground ginger
  • 1 tablespoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 head of cauliflower, trimmed and cut into florets
  • 1 cup parsnips, peeled and cut into 1/2 inch pieces
  • 2 cups vegetable or chicken stock
  • 1 can (14 ounces) coconut milk
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon finely chopped fresh basil for garnish


  1. Heat olive oil in a large saucepan over medium-high heat.
  2. When the oil is hot add the mustard seeds and cook until they begin to pop.
  3. Add the onion, garlic, and ginger, and cook for about 5 minutes over medium heat, or until the onion becomes soft and translucent.
  4. Add the turmeric, cardamom, and cumin and stir together over the heat for 1 minute.
  5. Add the cauliflower and parsnips and cook the mixture while stirring to coat for 2 to 3 minutes.
  6. Add the stock and bring it to a boil slowly over medium heat.
  7. Reduce heat to low and allow the soup to simmer covered for about 30 minutes, stirring occasionally.
  8. When the cauliflower is cooked through (easy to pierce with a fork) add the coconut milk.
  9. Remove soup from heat and puree the soup in batches using a blender until smooth. Transfer from blender to serving bowls and season with salt and pepper.
  10. Garnish with fresh basil and serve.

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