Recipe

A simple, nourishing recipe for the season, served in our Little Soup Bowls and set against embroidered linens and handwoven napkins. As the weather cools and we move deeper into cozy season, we’ve been making this cauliflower–carrot soup on repeat. Served in our Little Soup Bowls, it’s richly nourishing and delicious. Our hand-embroidered Otomí Tablecloth and Aldama Primitivo Napkins set the backdrop for a fall table that feels both grounded and celebratory.

A Fall Soup for the Table

Serves 4

  • 1 medium head of cauliflower (yellow, if available), chopped into florets
  • 4 medium carrots, roughly chopped
  • ½ white onion, diced
  • 1” piece of fresh ginger, minced
  • 2 cloves garlic, minced
  • ¼ cup coconut oil
  • 1 quart bone broth (or vegetable broth)
  • Sea salt and freshly ground pepper, to taste.
  • To garnish: toasted pumpkin seeds, goat cheese, chives, extra virgin olive oil

Method

  1. Heat coconut oil in a heavy-bottomed pot over medium heat. Add the onion and ginger; sauté for 5 minutes.
  2. Add cauliflower, carrots, and garlic. Season with salt and pepper. Cook for 7–10 minutes, stirring occasionally.
  3. Once the carrots begin to soften, add the broth. If more liquid is needed to cover the vegetables, add additional broth or water. Bring to a boil, then reduce the heat and simmer, covered, for about 25 minutes.
  4. When the vegetables are tender, remove from heat. Cool slightly, then purée with an immersion blender until smooth (or to your preferred consistency).
  5. Serve warm in bowls and finish with pumpkin seeds, goat cheese, chives, and a drizzle of olive oil.

At its best, the autumn table is quiet, nourishing, and made for gathering.

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