Checking out of the Safeway this weekend (the undisputed hub of sociological observation), I was reminded that fall means different things to different people.
I’ve already confessed not knowing very much about this well-loved game, but I nevertheless relish every bit of lively banter emerging from the lips of patrons and clerks as I catch snippets of information and predictions. I also find myself anticipating the somewhat corny but hopelessly contagious sounds of the high school marching band booming across the street from us during Friday night home games.
A new season, a new reason to cheer.
So what does fall mean to you…
I think about picking apples with my younger boys, mountains lit with orange and red, and the smell of wood burning. I picture brooding skies, harvest moons and autumn rains soaking into my shoes. Lazy afternoons wrapped in over-sized blankets, the scent of vanilla, cinnamon and clove but most of all maybe, autumn comes to me in the morning. The cold under my feet when I first touch the floor, the wind lashing at my cheeks, the warmth of tea in my cupped hands.
Soup is one of those pleasures I rarely tire of. Rewarding and delicious, it’s easy to make in batches for a large number of people (great for the holiday season) and it freezes well too.
This particular recipe takes advantage of a simple oven roasting method to draw out flavor. The result is as a gently sweet autumnal soup with delicate notes of anise and nutmeg coupled with the aromatics of garlic and onion.
If you’re not familiar with fennel bulb, it has a subtle anise (licorice) flavor that is not especially punchy in this soup but adds some nice dimension. It’s very easy to work with so don’t be intimidated. Treat it much like you would a yellow onion in this recipe by cutting away the bulb portion from the celery-like stalk and simply chopping.
The flavors in this soup develop over time so consider saving a little for later to compare. As always, be sure to read the Notes in the recipe card below for best results and substitution ideas.
Welcome Autumn.
- 1 large yellow onion, chopped
- 1 medium fennel bulb, chopped
- 2 garlic cloves, crushed and chopped
- ⅓ tsp fresh grated nutmeg or nutmeg powder
- 2 seasonal apples of choice (I used Fuji but wish for McIntosh), peeled and coarsely chopped
- 1 head of cauliflower, chopped into florets
- 2 Tbsp or so olive oil
- Sea salt & black pepper
- 4 + ½ cups vegetable or chicken broth
- 2 Tbsp fresh thyme
- Preheat oven to 450 F
- Place cauliflower florets in a mixing bowl and add: 2 Tbsp of olive oil and a generous pinch of sea salt and coarse black pepper. Using your hands or other implement, toss to combine making sure the florets are well saturated.
- Invert greased and seasoned florets onto a parchment lined baking sheet, making sure to spread them out so that they are not touching (this ensures proper roasting).
- Place the tray in the oven and roast the florets for approximately 35-40 minutes until they begin to take on some nice coloration and gentle searing, shaking the pan once or twice as they cook. Remove tray from oven and allow the florets to cool.
- Meanwhile, in a pan large enough to accommodate soup, sauté onion, fennel and garlic with some olive oil over low-medium heat until the vegetables begin to soften (about 8 minutes). Sprinkle the vegetables with nutmeg as they cook.
- To the same pan, add vegetable (or chicken) stock and apples. Bring the mixture just to the boiling point then reduce heat immediately to lowest setting and simmer until the apple is just beginning to soften (about 10 minutes).
- Remove from heat, add roasted cauliflower florets to the pan and allow the mixture to cool slightly.
- Working in batches, carefully transfer contents (including liquid) to blender (or food processor) and blend until desired consistency is achieved (there may still be some texture/bulk to the soup but it should be mostly smooth). Transfer each puréed batch back to the original pan as you go along.
- Allow flavors to gather for 10 minutes or so, taste the soup and make any seasoning adjustments desired. If you feel the soup isn't quite as sweet as you would like (depending on the variety of apple and its ripeness) you can add a scoop of apple sauce to the mixture. Apple sauce has the perfect consistency for this kind of soup.
- If you wish, you can add some chopped herbs directly into the soup or simply garnish with them. I used thyme here - it complements the soup beautifully and I also happen to have a jungle of it growing outside. Tarragon and sage would also be delicious here.
- When ready to serve, reheat the soup and enjoy.
- You can store the fully cooled soup in a covered container in the fridge for up to 5 days ~ it also freezes well.
Use a Baking Sheet not a Dish: Vegetables contain a significant amount of water - a flat cooking surface allows that water to evaporate more effectively than higher/curved sides which may have the unintended result of steaming your vegetables = mush = yuck.
Developing Flavors: like many sauces, soups and stews, the flavors in this soup just get better with time. I found it ideal and most flavored the day after making it.
Nutmeg: The amount of nutmeg in this recipe is modest but its flavor is unmistakable. It strikes a lovely note in tandem with the apple and roasted cauliflower but with certain high potency spices, it's best not to kill with kindness. A little permeates a long way with this gem so go easy and see what your personal response is.
Substitute for Fennel: if you know that fennel is not your thing, leek would make an excellent substitute here.
Substitute for Thyme: You can play with different fresh herbs of choice but sage and tarragon might work especially well here in place of thyme.
Ahh… Autumn.. Perhaps the most “colorful” time of the Year!
Your Writing is so smooth and wonderful like Your recipe!
Have a great October..
Hello Jehny! Thank you so much for dropping by with your kind words… I was just thinking of you yesterday sipping on your delicious tea… our whole family was enjoying it, xx
It’s amazing! Two days ago I discovered a new fennel dish (Greek, will try to take a photo soon..) and now I see this soup! It looks and sounds amazing. I have always liked cauliflower, but I must say that after many bad meals with fennel I started to eat it raw some time ago and discovered I really love it. Actually, when I slice it finely and make it like remoulade (an idea from a Greek cookery book), fennel haters don’t even notice it’s fennel and love it thinking it’s a kind of cabbage slaw ;-) It’s an amazing vegetable as well as the cauliflower, so I’m sure your soup tastes fantastic.
You are such an optimistic person! You have almost convinced me there’s nothing wrong with cold days’ arrival…
hello Sissi! optimistic? I aspire to it I suppose… mostly just feel things deeply which is both good and bad ;p I was introduced to fennel in its raw form too and it remains my favorite way to eat it; much like any other crudity with a dip. I’m looking forward to discovering your Greek inspired fennel recipe! x
As I sit in my office and sip my morning tea, I finally find a quiet moment to read your post and it does not disappoint. Your cozy description of autumn speaks to my heart and your marvelous soup speaks to my soul. Such a lovely combination of flavours, and a recipe I will certainly be saving for later!
what nice words to read upon waking, thank you Charetina (I know a little something about those not-so-quiet law firm days… heeheeh, happy to hear you found a peaceful moment for yourself. Bon courage!) x
Kelly, This looks like such a gourmet soup. The flavours you’ve combined are ones that I have never tried, but I am deeply intrigued. Great article too! I live in eternal summer so autumn isn’t quite the same any more — not that I’m complaining. Thanks for sharing!
Ah, eternal summer… a sandy beach in mexico? sounds about right in February :) I continue to be surprised by the ‘change’ here in California… not quite as uni-seasonal as one might imagine — fresh cool mornings and evenings – love that. Have a beautiful day Nancy and thanks for stopping by.
I love the way you describe what fall means to you, Kelly. You’re such a talented writer!
I can’t think of a better way to welcome fall than with a soup like this. The combo of apple and fennel sounds incredible together. I used to avoid fennel because I’m not a fan of fennel seed but I’ve found that I really enjoy the flavor of it fresh. I’m definitely going to have to give this one a try soon!
thank you for the lovely compliments Sarah. I was first introduced to fennel in its raw form (in my geeky nutrition school days we used to eat it like a crudity with dip ;p) the geek part hasn’t changed much but I’ve discovered lots of new ways to prep this fragrant veg since then – it’s surprisingly diverse and delish :)
I love fall too Kelly. It always makes me think of the apple farm as well – and the pumpkin farm, and the raspberry farm. I guess we like our farms in the fall! :) (No football for me!) You’ve put together a beautiful soup here. Your photos are looking as stunning as ever. I would love a dish of this soup this evening – in front of the fireplace with a glass of wine. Delightful!
you, me, some warm soup and a crisp chardonnay. sound good? x
I love your writing style! This soup sounds so warm and comforting. I would have never thought to use roast cauliflower either. Thank you for sharing!
well hello Jolena and welcome to Inspired Edibles! So lovely to meet you. Thank you for taking the time to stop by and say hello and warm my day with your kind words.
‘the undisputed hub of sociological observation’ – haha, love it! yes indeed, a true cross-section of humanity at the Safeway. Beautiful recipe Kelly, I love how you pull together some of the season’s best in this soup yet manage to keep it simple. Fennel is not something that I have experimented with a great deal but you make me want to try. I’ve made some great progress on cauliflower though since you posted your cauli wings :) we still make them by the way. Your photos have a beautiful moodiness to them and your words have us all craving fall.
heeheeh, I’m certain you will feel the same warming towards fennel over time Elizabeth :) Fall is a beautiful thing, isn’t it. Hard not to feel inspired – thank you, as always, for your kind words.
Your reflection completely encompassed Fall in all it’s splendor… all the way to hearing the marching band. Close to home as well is the high school football field with cheers coming from the stands each Friday night. Ahhh the sounds of Fall. But what I love best is the Cackling Geese, Golden Crowned Sparrow’s call, cozy blankets, hot tea or cocoa, pumpkins and the cool refreshing air. A welcomed change of season. This soup, your styling, photography… I am sucked right in. I might say I am warming up to Fennel, slowly. Between you and The Clever Carrot, I know I am becoming a fan and you’ll probably see it soon on V&B. Thank you for this, my dear. xx
the marching bands make me smile — it’s really not something I ever encountered at home but it’s hard not to admire the work these young adults dedicate to the task and the music is simply irresistible. Thank you for sharing your fall reflections Traci — I will have to keep my eyes peeled and ears tuned for the golden-crowned sparrow (do you think they come as far south as Northern Cali?). I’m looking forward to seeing fennel on your lovely blog soon! :)
I adore soup, brothy soups are my fav but JT loves creamed soups like this recipe. I could eat soup every day for all my meals! I love roasting fennel, it really mellows the anise flavour (of which JT is not a huge fan). I’m definitely putting this on the Thanksgiving menu, we’re hosting at the cottage next weekend, the family will love it.
Happy Thanksgiving Eva – I hope its a beautiful weekend at the lake for all of you. I haven’t roasted the fennel here (I rather love its native licorice flavor) but that is always an option :) Enjoy.
So delicious and packed full of seasonal flavours!
thanks Angie!
Oh yes, fall does mean football to many, many people. :) Thank goodness Bobby and I have lost just enough interest in it to wait until the playoffs before we start watching. As with every season, I look forward to the change in produce – apples, pears, figs, winter squash, and the return of greens. We never been very crazy about cauliflower but have never had it with this combination of ingredients. It sounds awesome and love that you roasted the cauliflower.
yeah, I remember feeling that way about brussels sprouts too – bitter and just not that compelling until I started roasting them! Oh my, what a difference a little searing + salt and OO can make :) Cheers MJ.
Kelly,
What a treat to see this today!
Fall is on its way!
Sending you thoughts of comforting soups such as this one.
Always amazed by your photos, but it is your little blurb that stirs my soul!
Love every post you create!
thank you for the virtual hug – it lights me up to read comments like this; I cherish them, xx
I love that you added apple to this gorgeous cauliflower soup! Reading your words and admiring your dreamy images, I am so in the mood for fall…the rain continues here and I just want to curl up in that oversized blanket :)
I’m in the mood too Marissa! We’ve had 2 consecutive days of cloud (and even a bit of rain) here in Northern California — the temperatures are dipping and fall is in the air – love that :) thanks for stopping by.
Kelly, I love your recipes but I would come here for your writing alone. Beautiful, as always.
sunshine for my soul – thank you Madelaine ☀
Only you to make me almost happy for this new season… that tells a lot about your writing and photos and recipes, not necessarily in this order… all equally appealing…
love cauliflower, love fennel, love apples – together they are irresistible!
Happy Autumn! (sigh)
haha, come on though, who doesn’t like fall? it’s the heartbeat of the soul and I know you have soul sister :) xx
Love the pics, beautiful Kelly! The food looks delightful and very yummy :)
thank you Lynn! :)
Kelly, your photos draw me right in and your words make me want to run outside and kick some autumn leaves! I often put fennel in my soups and love to share its secret because fennel has long gotten a bad rap! Roasted cauliflower pairs nicely for sure! Looking forward to trying this!!!
I’m still discovering that fennel is not a popular favorite (nutritionists can be a bit geeky that way in our naivety) but, it wasn’t that long ago cauli had a bad wrap too and look how far its come; I have hope for the lovely anise flavor :)
Beautiful!! Like the cover of Gourmet magazine :-)
but then, you were always my biggest fan :) xx