Place the turnip and parsnip in a large saucepan. Cover with water and bring to the boil over medium heat. Boil for 10 minutes, then add the remaining vegetables and boil for a further 20–30 minutes, or until the vegetables are soft.
In a separate, small saucepan, simmer the olive oil, coconut milk and garlic over low heat for 5 minutes.
Drain the vegetables and place in a food processor with the coconut milk mixture and nutritional yeast flakes and pulse briefly, so the vegetables are still chunky. Season to taste with salt and pepper and gut powder if using.
Thanks to Lee Holmes from Supercharged Food (as seen on Shark Tank)