This yummy fall soup comes to us from Chef Nicole Forster from www.savouryfoods.ca

Ingredients

• I large head of Cauliflower – chopped small
• 2 stalks celery – diced
• 1 large Onion diced
• 2 bulbs of Fennel –  cored and chopped finely
• 3 apples – peeled and diced – Mcintosh, Spartan, or Pink Lady
• 4 cups stock – chicken or vegetable Stock (your choice) you may need to add more water later depending on desired consistency
• 3 tbsp Three Farmers Camelina oil
• 1 tsp Fresh tarragon, Thyme (finely chopped)
• 1 tsp Dried Herbs de Provence
• 1 tsp brown sugar
• Salt and pepper to taste

Get out your big soup pot and put over medium heat. Add the camelina oil and onions first, gradually add celery and fennel – till softened. Add apples and sauté with other ingredients. Add your cauliflower, spices, and sugar. Stir occasionally to incorporate flavours and make sure bottom ingredients don’t burn.

After 5 minutes – add the stock and cover your pot. Bring Soup to a boil for 10-15 minutes. Turn off burner and leave to rest.

When cooled slightly – you can blend with a hand blender and then season to taste with salt and pepper.