Celery & Cauliflower Soup

1 Large bunch Celery

1 Whole Cauliflower or 2 bags of pre chopped Cauliflower

1 Medium to large Parsnip

1 Large Onion

2 Leeks

1 Quart of vegetable stock

Fresh dill and parsley (from each bunch take about a ¼ of it place together and tie with a little string)

3 tbsp. of sautéing oil (you can use coconut oil, vegetable oil,grape seed oil or my favorite Perilla seed oil) these oils can all withstand high heat


1tbsp. Ground Cumin seed

1 tbsp. Ground Coriander

1 heap tbsp. Fresh grated ginger

1 heap tbsp. Fresh finely chopped garlic

¼ tsp. cayenne pepper, (this is optional only if you like a little spice to your soup)


For ease I am going to describe making this soup using an Instant Pot, as this is what I now love to use to make my soups. You can also use a large pot and make it on your cook top.


  1. Start by preparing your ingredients; chop the onions, garlic ginger, leeks Cauliflower and celery. I like using my food processor to lightly chop but you can also do it by hand.
  2. Now peel and slice your parsnip into about 6 large pieces. (Parsnips have a strong flavor so we will be using them as add some flavor while cooking but afterward we will remove them from the soup before blending)
  3. Prepare your dill and parsley and tie in a bunch together with some string.
  4. Place your oil in your Instant Pot and turn on the sauté mode.
  5. Now add your chopped onions, garlic, ginger and leeks, sauté them for a couple of minutes, stirring occasionally. Once they have cooked down a little where the onions are looking opaque in color add the cumin. Coriander salt and pepper (cayenne pepper if you want it to have a little more spice and pep) stir this all together with the other ingredients.
  6. Now add the parsnips, celery and cauliflower, sauté for another couple of minutes.
  7. Turn off your sauté mode by pressing cancel.
  8. Add your vegetable stock; enough to just cover all your vegetables in the Instant Pot.
  9. Place your small bunch of parsley and dill into the pot to one side and make sure it is fully immersed with your vegetables and stock.
  10. Place the lid on the Instant Pot. Press the soup/broth button and set the timer for 10 minutes.
  11. Once it has finished, you can either allow the pressure to naturally release which takes about 15 to 20 minutes s or you can quick release the pressure. (On a side note I have noticed that the lid will not open until the pressure has fully released either way you do it. Once the little red valve has risen it is safe to open the lid)
  12. Once the lid is off, remove the small bunch of dill/parsley and your few pieces of parsnips.
  13. Using an immersion blender gently blend your soup. You can make it creamy or leave a little texture. With this particular soup I like a little texture.
  14. If you do not have an immersion blender you can place your soup in a regular blender or a Vitamix until you get your desired consistency.
  15. There are a couple of options now. You can ladle your yummy soup into beautiful bowls and eat straight away or place it in the fridge once cooled for another day or place in the freezer for when ever your hearts desires.