Spiced Broccoflower, Parsnip & Sweet Potato Coconut Soup

Spiced Broccoflower, Parsnip & Sweet Potato Coconut Soup

Spiced Broccoflower, Parsnip & Sweet Potato Coconut Soup


Being the middle of winter in New Zealand, our dinner menu has turned to lots of warming, nourishing meals, and the simplest form that takes is soup! Soup can be very easy and quick to make, and the leftovers make for the best lunch the next day.

I’ve posted quite a few soups over the last couple of years, like this ever popular coconut cashew soup, this spiced coconut & kumara chicken soup and even a Vietnamese inspired pho with zoodles. I’ve also ventured into soups with toppings like this green soup with adzuki bean topping and this carrot, pumpkin & turmeric with spicy black bean topping.

However, I realised I’ve yet to share a completely blended, super creamy, vegetable based soup. No doubt because I’m all about minimising time in the kitchen, so if I can get away without blending a soup then that’s how it’s going to be served! This spiced broccoflower, parsnip and sweet potato soup simply begs to be blended, and the result is the creamiest, smoothest vegetable soup, that puts it into a whole other soup galaxy!

To keep things simple, this soup starts off with a broth base – either vegetable or chicken – up to you. Next add onion, garlic and ginger, followed by vegetables, and allow it to simmer until the vegetables are softened. At this point it’s best to blend it, i.e. before adding any spices, because if you DON’T WANT TO TURN YOUR BLENDER JUG YELLOW, it’s best the turmeric stays out until after you’ve blended it!!

If you throw caution to the wind and do it anyway, a turmeric stained jug can be reversed by leaving it in the sun where the UV rays will naturally turn it back to it’s original colour (though mine still isn’t quite the same).

To finish this soup off and bring all the flavours together add either coconut milk or cream – whichever you have to hand, and for those of you who feel some extra protein is required, you can either add a cup of firm tofu cubes, or finely sliced chicken breast.

As for toppings, here you can go crazy, if you want to! I love to start my toppings with a good swirl of coconut yoghurt. If your coconut yoghurt is too thick to swirl, a good tip to thin it out is to stir in a little coconut milk until you have a pourable consistency. From there, I like to sprinkle over some almond dukkah and finish off with some pretty edible flowers. But if you want a more substantial topping, feel free to whip up one of the soup toppings like the adzuki or black bean I linked to above, or simply throw anything else on top that you think would suit. Micro greens are beautiful as is a large handful of watercress. Enjoy!


Spiced Broccoflower, Parsnip & Sweet Potato Coconut Soup


Spiced Broccoflower, Parsnip & Sweet Potato Coconut Soup

Makes: 4 to 6 serves
Prep time: 30 minutes  Cook time: 30 minutes

500ml Vegetable or Chicken Broth (I used Imagine Organic Broth 473ml)
4 cups filtered water
1 brown onion, diced
4 cloves garlic, minced
2 medium sweet potato, peeled and chopped
3 parsnip, peeled and chopped
1 head broccoflower, cut into florets (could also use cauliflower or broccoli)
freshly ground salt & pepper to taste
10cm piece fresh ginger, grated
10cm piece fresh turmeric, grated (or 1 Tbsp ground turmeric)
1 Tbsp curry powder
dash of cayenne pepper
400ml coconut milk or cream

Optional Extras:
250g firm tofu diced
2 chicken breasts

Optional Toppings:
Almond dukkah
Unsweetened coconut yoghurt
Coconut cream
Watercress or micro herbs
Edible flowers

To make the soup, place the broth, water, onion and garlic into a large pan set over medium heat. While the soup base is heating up prepare the rest of the vegetables. Peel and chop the sweet potato and parsnip into bite size pieces and add to the soup. Wash the broccoflower well, chop into florets and add to the soup. Season well with salt and pepper. When the sweet potato is cooked through (test by cutting a piece with a butter knife and it should slide through easily), turn off the heat and blend using a stick blender or a Vitamix style jug blender.

Return the blended soup to the pot, add the remaining spices followed by the coconut milk or cream and heat until it just starts to simmer again. At this point the soup is ready to be served. If you wish to add tofu, simply add the cubes and allow them to heat through. If you wish to add chicken breast, slice it thinly and add to the soup. Allow the soup to gently simmer until the chicken is cooked through.

Serve with your choice of soup toppings from the list above.

This spiced broccoflower, parsnip & sweet potato soup will keep well in a sealed container in the fridge for approximately a week, and will freeze for up to 3 months.

Spiced Broccoflower, Parsnip & Sweet Potato Coconut Soup

Mediterranean Zoodles

Mediterranean Zoodles

Mediterranean Chicken with Zoodles


This saucy tomato Mediterranean Zoodles recipe has been on high rotation ever since I borrowed my mum’s spiralizer (about a year ago!)… and let’s be honest here, this dish is so delicious the spiralizer is probably never going to be returned!

Even though it’s a warm dish, the Mediterranean flavours make this recipe multi-seasonal so we’ve enjoyed it in Summer through to Winter. To keep things interesting I change the herbs and spices depending on whether I want more of a Moroccan, Italian or Spanish influence, but the base of zucchini, tomatoes and your favourite protien essentially stays the same.

The recipe below is the Moroccan version, and you should be able to find the spices ras el hanout and sumac in most supermarkets. If you want to make the Spanish version simply leave out the ras el hanout and add more paprika and sumac, and for the Italian version leave out the ras el hanout, sumac and paprika and replace them with Italian herbs such as basil, oregano, parsley, thyme and rosemary.

Even though this is quite a simple dish made entirely in one pan (which means less washing up!), it’s packed with big flavours, colours and lots of plant phytonutrients.

If you don’t own a spiralizer you can still make this recipe by using a vegetable peeler to make zucchini ribbons, or simple zucchini strips with a knife. If you think a spiralizer might be something you’d get a lot of use out of, you can pick up a really simple one for about NZ$9.

Any leftovers are great for lunch the next day, and this recipe also freezes well if you want to stock up your freezer. Enjoy x


Do you have a favourite zoodle recipe?

Tell me in the comments below, I’d love to hear from you!


Mediterranean Chicken with Zoodles

Mediterranean Zoodles

Note: see the notes above for tips to change this to a Spanish or Italian version.
Serves: 2 hungry or 4 standard
Prep time: 15 minutes Cooking time: 30 minutes

4 zucchini
2 Tbsp olive oil
1 red onion
2 cloves garlic
Your choice of protein: e.g. tofu, tempeh, caniellini beans, 2 free range chicken breasts
1 x 400g can cherry tomatoes in juice
1 x 400g can finely chopped tomatoes
70g concentrated tomato paste
2 tsp paprika
1 tsp ras el hanout
1 tsp sumac
1/4 tsp chilli powder (optional)
1 cup black olives, pitted
pink himalayan salt & pepper

Fresh coriander to serve

First prepare the zucchini by washing well and cutting off the ends. Then either spiralize them, use a peeler to create ribbons lengthways or cut into rounds and set aside. Peel and cut the onion into fine 1 cm pieces, peel the garlic and put it through a garlic press and set both aside. Prepare the protein by cutting into small strips approximately 5cm x 2cm if needed (obviously not for beans!).

Heat the olive in a good heavy based fry pan over medium heat. When hot add the onion and garlic. Cook for 5 minutes or until the onion starts to soften. Add the protein and season with salt and pepper. Continue to cook until protein is almost cooked through. Add the tomato paste and stir to combine. Add the cherry tomatoes and finely chopped tomatoes, paprika, raw el hanout, sumac and chilli powder. Stir to combine. Lastly add the black olives and zucchini and stir well. Leave to cook for 5-10 minutes, stirring occasionally. If it is simmering too hard, turn the heat down at this point. Taste for seasoning and add more salt and pepper if necessary.

Serve piled on a plate (or in a bowl), topped with fresh coriander leaves. Leftovers will keep for 2 days in the fridge, heat well before serving again. This Mediterranean Zoodles recipe also freezes well.


Mediterranean Chicken with Zoodles