Try This Nourishing Detox Soup This Week


When we think about detoxing or nourishing our bodies, we often picture a glass of freshly pressed green juice. The problem is, for most of the world who doesn't live in the tropics, that's not always sustainable or supporting the body's needs. That's why something delicious and nutritious such as a stripped-back broth can be the backbone of a winter detox.

So what's our answer to that?

A simple and delicious parsnip and cauliflower soup, with a warming depth of flavor! Happy nourishing!


  • 1 tbsp extra virgin olive oil
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 2 parsnips, chopped
  • 1-2 cups vegetable stock
  • 1 medium or ½ large cauliflower head


  • 1-2 parsnips, thinly sliced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste


  1. To make the roasted parsnip toppers - preheat oven to 350ºF (180ºC) and line an oven-proof tray with parchment paper.
  2. Place thinly sliced parsnip on oven tray, drizzle with olive oil and season with salt and pepper. Place in oven and roast for 25-30 minutes or until golden brown. Set aside.
  3. For the soup - heat pot over medium heat.
  4. Sauté leek in olive oil until softened, about 4-5 minutes.
  5. Add garlic and fennel seeds, lightly cook until fragrant.
  6. Add in parsnips and season with salt and pepper.
  7. Add broth and bring to a boil and simmer until parsnips are cooked.
  8. Add chopped cauliflower florets, and simmer for another 10-15 minute.
  9. Allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth purée. Taste and add salt and pepper, if needed.
  10. Serve in bowls with crispy parsnip toppers.