SOFTEN: Roughly chop the cauliflower into florets, then peel and trim the parsnips. Slice the parsnips into coins and smash the garlic cloves to remove and discard the outer skin. Add the cauliflower, parsnips, garlic, diced onion, seafood stock (or chicken stock & clam juice) and salt to a large dutch oven over medium heat.

BLEND: Bring the stock to an even simmer and continue to cook until the vegetables are fork tender, about 20 – 25 minutes. Remove the dutch oven from the heat and – if using – add the coconut milk. Use an immersion blender to carefully puree the soup until it is smooth and creamy in texture right in the pot. Alternatively, carefully transfer the hot soup, in batches, to the pitcher of a good blender and puree until super smooth. Make sure to leave plenty of room in the pitcher for the steam if your blender does not have a way for it to escape like a Vitamix does. Return the blended soup to the pot.

SIMMER: Stir in the dried dill and return the pan to the stove top, bringing it to a gentle simmer once again. Cut the cod fillet into bite sized pieces and add them to the soup, along with the shrimp. Cook until the shrimp are pink and the cod is opaque, another 2 – 3 minutes. Serve immediately sprinkled with dried chives if you like, or chill overnight in the fridge for a refreshing cold version!