The Revenge of the Three Soup
Prep time
Cook time
Total time
A fun and creative soup, with root parsley, cauliflower, and potatoes. Creamy.
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 6
  • 3 root parsley, peeled and diced
  • 3 potatoes, peeled and diced
  • 300 grams cauliflower
  • 3 spring onions, chopped
  • 3 garlic cloves, peeled and crushed
  • 3 cups hot water (or stock)
  • ½ tsp mustard seeds
  • 1 tsp chilli flakes
  • salt, to taste
  1. Heat olive oil in a heavy-based soup pot until very hot. Add the mustard seeds and fry for about 10 seconds.
  2. Add chopped onions, and keep them moving by gently shaking the pan, to prevent the mustard seeds from burning and becoming bitter tasting.
  3. Add crushed garlic, chilli flakes, root parsley and potato to the pot, and pour over a cup of hot water. Bring to a boil, and simmer over medium heat for about 10 minutes, before adding the cauliflower and the rest of the water. Continue simmering for 10-15 more minutes, until all veggies are nice and tender.
  4. Remove from heat, and pour into a food processor. Puree till smooth. Serve hot, with toast or fresh homemade bread.
Recipe by Garden Super Heroes at