After riding my bike through the wind and the rain I came home and made a pot of this warming soup for supper.
Time to celebrate fall.
This recipe serves 4.
2 tbs. olive oil
1 medium yellow onion, chopped
1 small head cauliflower, chopped into florets
1 medium carrot, peeled and chopped
4-5 small parsnips, peeled and chopped
2 cobs of fresh corn,
2 garlic cloves, chopped
2 tbs. fresh dill, chopped
6 cups of water
Sea salt and black pepper, to taste
Freshly grated nutmeg, to taste
Fresh chives for garnish (optional)
Heat oil in a large soup pot over medium.
Add onions, stirring until onions are translucent.
Add cauliflower and continue cooking unit cauliflower is browning in spots, about 5 to 8 minutes.
Add carrots, parsnip, garlic and dill and cook, stirring about 1 minute.
Add water, turn the heat to high and bring to a boil.
Reduce to a simmer, cover, and cook until vegetables are tender–about 20 minutes. Remove from heat.
Season to taste with salt, pepper, and nutmeg.
Using a handheld immersion blender or a regular blender puree soup (if using a regular blender do this in small batches).
Remove the corn from the cob and add to the soup.
Adjust seasoning is necessary, I often add more dill at this time.
Bring back to a simmer and serve with fresh chives, (if using).