Add water to a large soup pot, add chicken stock powder, pepper, chicken and soy grits and bring to the boil on the stove. Once boiling, turn the heat down to medium. 

Under cold water, rinse the carrots, celery, parsnips and cauliflower and the parsley, and roughly chop into small pieces. I like to leave the leaves on the celery as this adds flavour to the soup.  You can also add the parsley stalks as this too adds great flavour. 

Add the diced vegetables and parsley to the pot of boiling water and simmer on medium heat for approximately one hour. 

Once cooked, turn off the heat, remove the chicken from the pot with tongs and using a fork, remove the meat from the bone. Add the meat back to the pot and discard the bones. 

Using a Bamix, blend the soup into a smooth texture. 

Serve with a sprinkling of parmesan on top.