1 head of Cauliflower, leaves removed

1 large parsnip or 2 small

1 small white onion

1 bay leaf

200ml or Koko milk/Raw milk or your favourite.

broth/stock of your choice

Sea Salt & Pepper

Fat of choice e.g. butter/coconut oil/olive oil


  1.  Heat your pan on low heat, add a knob of butter or 1-2 tsp olive oil/Coconut oil.
  2. Saute your onion for 5 minutes on a low heat, then add the cauliflower florets and parsnip – cover with a lid and cook for about 15 -20 minutes – stirring every other minute.
  3.  ad the milk of your choice and cook for another few minutes. then top up with broth/stock to cover the level of the vegetables, season with salt/pepper and add the bay leaf.
  4. Cook until the cauliflower is tender, then blitz to a creamy soup and add more liquid if needed.
  5. Serve by itself or add another dimension of flavour with a tsp of your favourite topping e.g. peanut rayu, pesto, chilli oil etc.

Top Tips:

Enhancing your Flavours:


I only added a bay leaf to this soup for extra flavour, as the flavour of parsnip and cauliflower are super delicious esp. if you take the time to sweat the ingredients.

That’s why I recommended cooking for 15-20 minute with the lid on so they will start to brown slowly and add a whole yummy dimension of flavour and comfort.