Cauliflower, Apple, and Fennel Soup

This yummy fall soup comes to us from Chef Nicole Forster from 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.

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