Golden Autumnal Soup
Ellen Sue Spicer
- 3-4 cups soup stock
- 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 (to taste)
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.
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.
4. Garnish with a frond of the fennel, if you wish.
Ellen Sue is a freelance writer/editor with four vegetarian cookbooks, a children’s nutritional coloring book with jingles (her contribution), a book on clotheslines (For the Love of Clotheslines), and a children’s book based on her family’s history in Russia and Austria-Hungary (Flight to Freedom). She has been posting on her blog Menupause for 16 years, first as a recipe blog for older, busy women and now as a website that focuses on healthy people and a healthy planet. You can reach her at firstname.lastname@example.org or subscribe to her website for FREE.