Cauliflower, Apple, and Fennel Soup

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


  • 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.

Trace code in the back of the package

Find out what's inside

Trace the ingredients of your products:

Try 092040001 if you don't have a code. Get more info

Join our newsletter

Keep up to date and receive recipes, news and videos from us!

Subscribe today