Cauliflower and Turnip Soup

This cauliflower and turnip soup is a cheap but very filling meal to warm you up on the cold winter days. 

Cauliflower and Turnip Soup

Cauliflower and Turnip Soup

Serves 2 -4 people (depending on your serving size)



2 tablespoons extra virgin olive oil

1 large onion chopped

2 garlic cloves crushed

3 celery stalks chopped

1 cauliflower roughly chopped

2 small turnips peeled and chopped

1 teaspoon grated ginger

2 tablespoons nutritional yeast flakes

1 handful chopped parsley

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

750ml chicken stock



  • Heat the oil in a large saucepan and cook the onion, garlic and celery over a medium heat for about 1 minute then add the cauliflower and turnip, reduce the heat to low and cook for 10 minutes stirring often. 
  • Stir in the ginger, yeast flakes, parsley, salt and pepper and add the stock.  Bring to the boil then reduce to a simmer and cover for about 20 minutes or until the vegetables are tender.
  • Even without added cream this cauliflower and turnip soup is very creamy so it’s a very healthy lunch or dinnerUsing a stick blender whizz the soup to a puree and serve hot 


Reference; Eat your way to good health by Lee Holmes


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