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)


  1. Heat oil in a large soup pot over medium.
  2. Add onions, stirring until onions are translucent.
  3. Add cauliflower and continue cooking unit cauliflower is browning in spots, about 5 to 8 minutes.
  4. Add carrots, parsnip, garlic and dill and cook, stirring about 1 minute.
  5. Add water, turn the heat to high and bring to a boil.
  6. Reduce to a simmer, cover, and cook until vegetables are tender–about 20 minutes. Remove from heat.
  7. Season to taste with salt, pepper, and nutmeg.
  8. Using a handheld immersion blender or a regular blender puree soup (if using a regular blender do this in small batches).
  9. Remove the corn from the cob and add to the soup.
  10. Adjust seasoning is necessary, I often add more dill at this time.
  11. Bring back to a simmer and serve with fresh chives, (if using).