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A Hearty Fall Soup

A Hearty Fall Soup

Fall is my favorite time of year for many reasons.  From the colorful leaves, planning my Halloween costume, bundling up in a coat and scarf, sitting by the fire and cozying up with a book, there are just so many things that make me the ordinary days feel special.  

Cozying up with a book in front of a fire is pretty much my idyllic way to spend a fall afternoon.  Not that this ever really happens..but a girl can dream ;-)  What would make that reading by the fire scene all the much better is a bowl of hearty, belly-warming soup.  Recently I made this soup with ingredients that all sounded good to me while I was standing in the produce section of the grocery store.

I grabbed carrots, parsnips, cauliflower, onions, celery, garlic, parsley and chicken broth.

It was one of those gloomy, rainy days here in Portland and all I wanted to do was to make and eat soup!  Even though I didn’t have a fireplace to sit by, eating a hot bowl of soup was all I needed to create a perfect fall moment.


-1 tbs olive oil

-3 garlic cloves, chopped

-4 carrots, peeled, cut in ½ inch pieces

-4 stalks of celery, cut in ½ inch pieces

-1 large onion, diced

-2 large parsnips, peeled, cut in ½ inch pieces

-1 large head of cauliflower, cut into small chunks

-3 cups chicken broth or stock*

-1 tbs dried thyme

-1 tsp sea salt, more if needed

-1 tsp pepper, more if needed

-Fresh parsley or dill for garnish, optional


*Depending on how thick you like your soup, you can add more or less broth.  

*I left this soup textured, but if you want it creamy, you can blend in a blender, food processor or with an immersion hand blender.

In a medium pot heat oil.  Add garlic and onion and cook until onions are translucent, about 5 minutes.  Add carrot and celery and cook until slightly browned or soft, about 3 minutes. Add parsnips, cauliflower and broth.  Bring to a boil and simmer on low for 40 minutes or until veggies are soft.  Add salt, pepper and thyme.  Taste and add any extra seasoning if necessary.  Serve with fresh chopped parsley or dill.