Note: The most prominent color around here in the fall is the golden yellow & orange leaves of the deciduous trees. When I made this soup, the colors reminded me of the leaves; thus, the title Autumnal Soup.
Utensils: Cutting board & knife, soup pot
Prep. Time: 10-15 minutes
Cooking Time: 30-45 minutes
Category: Vegan, Gluten-Free (My soups do not contain sugar & salt is optional)
3-4 cups soup stock (Start with 3)
2 cups sliced carrots (or sweet potatoes)
3 cups cauliflower, cut into smaller flowerettes
1 cup diced fennel bulb
Spices such as cinnamon & nutmeg, or curry powder, or garam masala*
1. Place all the ingredients, starting with 3 cups of liquid) except the spices in a soup pot and cook until items can be pierced with a fork.
2. Add spices of your choice. If you use cinnamon & nutmeg, the flavor will be “sweeter.” If you use curry powder or *garam masala, it will be spicier. (My jar of Garam masala contains cloves, cinnamon, ginger, bay leaves, coriander and cumin. However, it can also contain coriander, black pepper, and other spices. It is more pungent than cinnamon & nutmeg or curry powder. It can be found in a spice shop or online.)
3. When the soup has cooled slightly, use an immersion blender and blend until desired smoothness. If too thick, add more stock or water.
Since cauliflower, fennel, and sweet potatoes are difficult to measure exactly in their chopped form, you may need a little more water. Also, the soup tends to thicken when refrigerated.
Garnish with a frond of the fennel, if you wish. Fennel is good for digestion, by the way, so I like adding it to my dishes.
Note: If you don’t have soup stock, feel free to add minced garlic, onion, and celery to your soup and puree along with the other veggies.
Yield: 4-5 cups