This sounds like such a weird collection of ingredients, but alas, I needed to clean the fridge out of the few bits and pieces that I didn’t want to incorporate into another meal – half of a mushy sweet potato, broccoli stalks – because I knew I was going to use the florettes for lunch (making garlicky gingery broccoli and crispy tofu), three tomatoes that had started off life so beautifully but after a week of neglect were looking rather soft and forlorn, and leftover dill from family friends who had come for dinner bearing the most incredible vegan creamy mushroom and celery soup (that was garnished with dill).
The last two days in Montreal were marked by intense rain storms, winds of 100km/hr, and power outages. I slept over at my parents house in order to help them host a family lunch… we ate in the dark by candle light after running outside to stop our neighbour’s carport from rolling into our car. It was a close call. Needless to say, Fall is turning to Winter and that means it’s time to add easy, delicious, and satisfying soups to our repertoire.