This curry spiced cauliflower parsnip soup is easy to make and full of flavor! Enjoy it as an appetizer, side dish or as a meal with some hearty bread.
In a large dutch oven over low heat, sweat the onion with a pinch of salt. Once the onions are soft, turn up the heat to medium and add the chopped parsnip, celery, cauliflower and apple. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up and the vegetables are beginning to caramelize.
Add the stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for one hour.
Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the salt, pepper, curry powder, turmeric and milk. Add additional seasoning of desired.