Creamy Autumn Soup

This soup incorporates the last of summer’s bounty and marries the flavors with newly-available fall veggies too!

Grain free - Gluten free - Vegan
Serves 4-6

1 cup each, roughly chopped carrot, celery, and onion
2 small - medium zucchini, roughly chopped
3-5 small - medium potatoes, roughly chopped
2 baby fennel bulbs, or 1 larger bulb, roughly chopped
1 small head of cauliflower, stem removed, cut into florets
Olive oil
Salt and pepper, to taste
4 cups (or more as needed) vegetable or chicken broth
Sprig of tarragon, marjoram, and handful of parsley

1. In a large stockpot, sauté carrots, celery, and onion over medium heat with glug of olive oil, salt, and pepper until translucent.

2. Add the zucchini, potatoes, fennel, and cauliflower, stir to coat, season with more salt and pepper.

3. Add broth, more if needed to cover the veggies, or sub with water to bring liquid to cover.

4. Cover pot and simmer until all veggies are tender - 20 mins or so.

5. Once cooked, add herbs and let wilt off heat.

6. Let cool slightly and blend with immersion blender or upright blender, taking care with the hot liquids. Do not overfill the blender, do this in batches.

7. Return blended soup to pot, taste and adjust seasoning accordingly.

8. Serve with olive oil atop each bowl with spices or herbs to garnish if desired.