Cauliflower and Parsnip Soup with Pak Choi and Mushrooms Stir Fry

Makes: 3-4 bowls                       Prep and Cooking: 30 minutes  


  • 1 medium sized cauliflower
  • 1 medium sized parsnip
  • 200g pak choi or red cabbage
  • 150-200g mushrooms
  • Half medium sized leek
  • Handful of sprouted seeds (optional)
  • 1 ripe pear (optional)

From the cupboard:

  • cooking oil
  • Paprika
  • Black pepper
  • Dried garlic
  • Nutmeg
  • Mild curry
  • Soy sauce
  • 30-40g mature cheddar (optional)


  1. Chop the cauliflower, parsnips and leeks and stir fry in a cooking pot with salt, black pepper, nutmeg and mild curry.
  2. Add boiling water and cook until the vegetables softens
  3. Blend the soup. Add grated cheddar and mix until it melts.

The stir fry

  1. Chop the mushrooms and stir fry in a pan. Add a bit of salt to take the water out of them. When they shrink a bit add chopped pak choi stalks and keep stirring.
  2. When stalks soften add chopped pak choi leaves and the sprouted seeds. Keep stirring for a minute or two. Season with paprika, dried garlic and soy sauce.
  3. Take the stir fry from the stove and add cubed pears.

Serve the soup with a portion of the stir fry dipped into the bowl.


Recipe design by Pavlina