Cauliflower, Apple, and Fennel Soup

This yummy fall soup comes to us from Chef Nicole Forster from www.savouryfoods.ca Ingredients

• I large head of Cauliflower - chopped small
• 2 stalks celery - diced
• 1 large Onion diced
• 2 bulbs of Fennel - cored and chopped finely
• 3 apples - peeled and diced - Mcintosh, Spartan, or Pink Lady
• 4 cups stock - chicken or vegetable Stock (your choice) you may need to add more water later depending on desired consistency
• 3 tbsp Three Farmers Camelina oil
• 1 tsp Fresh tarragon, Thyme (finely chopped)
• 1 tsp Dried Herbs de Provence
• 1 tsp brown sugar
• Salt and pepper to taste

Get out your big soup pot and put over medium heat. Add the camelina oil and onions first, gradually add celery and fennel - till softened. Add apples and sauté with other ingredients. Add your cauliflower, spices, and sugar. Stir occasionally to incorporate flavours and make sure bottom ingredients don't burn. After 5 minutes - add the stock and cover your pot. Bring Soup to a boil for 10-15 minutes. Turn off burner and leave to rest. When cooled slightly - you can blend with a hand blender and then season to taste with salt and pepper.