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).