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