How do you know when it’s really, truly fall? For me I know that autumn is on when I’m overcome with the desire to make soup. You could even call it an obsession because once I start to think about it I can’t stop until I’m actually in the kitchen making it happen. Soup and salad are likely my favorite things to eat but once fall hits, soup is my preferred way of getting my veggie fix. It’s warm and cozy and my ultimate comfort food.

Soup is a perfect way to get extra vegetables into your body.

It’s also a great way to use up veggies that may have been hanging around in your fridge for a while. In fact, that’s how this recipe was born. I had a big ole cauliflower that needed to be eaten so I cut it up, roasted it in the oven, pureed it with a sautéd onion, some chicken broth and a few spices and voila - soup. I’ve now made it and tweaked it several times and it’s finally ready to be shared.

I used turmeric, paprika, coriander and black pepper because I love them but you could swap them for some curry powder or a Moroccan blend or even omit the spices altogether; it tastes great with only a 1/4 teaspoon of nutmeg and some extra lemon juice. You can also try out different garnishes and see what you like. My favorite was chanterelle mushrooms that I sautéd in a dollop of ghee but I tried it with everything from chopped herbs like parsley and chives or micro greens to a drizzle of truffle oil and some toasted pumpkin seeds. It’s good all the ways.

However you decide, I hope you enjoy it as much as I did.

Happy fall!

xo

Lisa