Nourish & Connect: Join Our Soup Sisters Cookbook Cooking Event & Discover Vanilla Parsnip Soup

Sometimes, the simple beauty of homemade soup doesn’t always translate perfectly to a photograph. While a vibrant bouquet of flowers might effortlessly capture attention, the true essence of a steaming bowl of soup lies in its warmth, its comfort, and the nourishment it offers. More than just food, a pot of homemade soup embodies care, community, and the profound act of sharing, doesn’t it? These are the deep thoughts that often stir on a quiet evening, especially when contemplating the incredible work of organizations dedicated to bringing this very comfort to those who need it most.

The Heartwarming Mission of Soup Sisters

You may already be familiar with Soup Sisters, a remarkable organization that began its journey in Calgary in 2009. From its humble beginnings, Soup Sisters has blossomed into a national movement, now orchestrating 15 events in 9 cities across Canada every single month. Their mission is beautifully simple yet profoundly impactful: to provide comfort and nourishment through delicious, homemade soup to women, children, and youth in local shelters.

The Soup Sisters model is truly unique. Participants gather in professional kitchens, guided by experienced chef facilitators, for what feels like a vibrant blend of a cooking class and a lively kitchen party. During these engaging events, volunteers work together to produce an impressive 150-200 servings of wholesome soup. Each serving is carefully packaged in reusable lidded glass bowls and then delivered directly to a local shelter, offering a tangible sense of warmth and care to individuals facing difficult circumstances.

These evenings are much more than just cooking sessions; they are social gatherings filled with lively conversation, the rhythmic chopping of vegetables, infectious laughter, and a strong sense of kitchen camaraderie. They culminate in a simple, satisfying supper enjoyed together – soup, salad, bread, and a glass of wine – celebrating the collective effort. Since March 2009, Soup Sisters has delivered an astounding over 60,000 containers of soup to more than 20 shelter recipients across Canada, a testament to the power of community and compassion. Having personally served as a Soup Sisters chef/facilitator, I can attest to the immense fun and deep satisfaction that comes from being a part of such a meaningful initiative.

A Race Against Time: Photographing for the New Soup Sisters Cookbook

My involvement with Soup Sisters has now taken an exciting, albeit challenging, new turn. I’ve been asked to contribute my photography skills, on a pro bono basis, to their highly anticipated new cookbook. Scheduled for release this fall, this cookbook promises to be a wonderful collection of recipes. It features cherished soups that Soup Sisters groups have lovingly prepared at their events nationwide, alongside special contributions from celebrity chefs. Best of all, all proceeds from the cookbook will directly benefit the Soup Sisters organization, supporting their vital work.

While I am absolutely thrilled and honored to be a part of this project, there’s a significant hurdle: extenuating circumstances mean I need to complete all the necessary photographs by the end of this month. That’s a daunting task of capturing 40 unique soup images in under two weeks! The most time-consuming aspect, as you can imagine, is the preparation of all that delicious soup. Each recipe needs to be cooked to perfection, styled, and photographed before the deadline looms. This isn’t just about taking pictures; it’s about capturing the essence of each recipe and the spirit of Soup Sisters.

Calling All Kitchen Heroes: Join Our Community Cooking Day!

To tackle this monumental task, I’ve reached out to our wonderful friends at the Cookbook Company and secured their bright, sunny upstairs kitchen for an entire day this Wednesday. My vision is to recreate the magic of a Soup Sisters event: enlisting some of my favorite people to come and help cook pot after pot of nourishing soup. It’s the perfect opportunity to combine efficiency with community spirit, ensuring we get all the culinary creations ready for their close-up.

This is where you come in! If you love to cook, enjoy good company, and want to contribute to a fantastic cause, we would absolutely love to have you. We’ll be reserving the kitchen from 12 PM to 8 PM, making it easy for anyone who wants to drop by, whether you can commit for the whole day, just a few hours after work, or even ten minutes to say hello and offer encouragement. I’ll ensure the atmosphere is vibrant and welcoming: I’ll bring some music, pick up all the necessary ingredients, stock up on some wine, and dig up some tasty nibbles to keep our energy high.

Not only will you be helping a great cause and having a fantastic time, but there’s a delicious perk! Since I’ll only need a small bowlful of each soup for the photoshoot, the excess soup is yours to take home. That means you’ll get to enjoy a wonderful, homemade dinner (or several!) as a thank you for your efforts. Plus, we’ll get to hang out, share stories, and cook together, which, to me, sounds like the most fun ever. All hands on deck!

Want to join this fun and impactful cooking adventure? We’ll be in the upstairs kitchen of the Cookbook Company this Wednesday, from 12 PM to 8 PM. Please feel free to come down anytime during those hours. If you could, leave a comment here to let me know if you plan on coming, just so I can get a rough idea of how many amazing people to expect. We might even set up a movie in one corner for any kids who come along, ensuring it’s a family-friendly event. Your help, in any capacity, would be incredibly appreciated and make a huge difference in bringing this cookbook to life for Soup Sisters.

Feature Recipe: Vanilla Parsnip Soup – An Unexpectedly Delicious Comfort

While this particular Vanilla Parsnip Soup won’t be featured in the upcoming Soup Sisters cookbook, it’s a recipe too wonderful not to share. Chef Michael Allemeier tweeted it to me a while ago when I was preparing a special dinner party I had been auctioned off to cook for, a recipe that had also been published in the Calgary Herald. It’s genuinely wonderful, and so is he. The secret to its incredible flavor, he advises, is to slowly sweat off the parsnips. This gentle, unhurried process coaxing out their natural sweetness, which is key to the soup’s depth of flavor. I’ve made this soup as-is, with its pure parsnip goodness, and on other occasions, I’ve enjoyed it with a small bundle of asparagus tossed in for an extra layer of freshness.

The addition of vanilla is a deliciously unique touch. While we typically associate vanilla with sweet desserts, its subtle warmth and aromatic complexity beautifully complement the earthy sweetness of parsnips, elevating the soup to something truly special. However, if you prefer, you can certainly leave out the vanilla and still end up with a pretty fabulous pot of parsnip soup. For those who like a little more adventure in their bowl, consider adding a wee dollop of curry paste for an intriguing spice note, or swap out one of the parsnips for a small sweet potato or a couple of carrots to introduce an additional layer of sweetness and color. This versatility makes it a perfect recipe to adapt to your taste or what you have on hand.

Vanilla Parsnip Soup Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients:

• 2 tbsp unsalted butter or olive oil
• 1 large onion, chopped
• 4-5 medium parsnips (about 2 lbs), peeled and chopped
• 4 cups (1 liter) vegetable or chicken broth
• 1/2 cup heavy cream or full-fat coconut milk (optional, for a creamier soup)
• 1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
• Salt and freshly ground black pepper to taste
• Optional garnishes: fresh chives, parsley, a drizzle of olive oil, or toasted croutons

Instructions:

1. Prepare the Parsnips: Peel the parsnips and chop them into roughly 1-inch pieces.
2. Sweat the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter (or heat olive oil) over medium-low heat. Add the chopped onion and cook gently for about 5-7 minutes, until softened and translucent, but not browned.
3. Slowly Cook Parsnips: Add the chopped parsnips to the pot. Reduce the heat to low, cover the pot, and sweat the parsnips for 15-20 minutes, stirring occasionally. This slow cooking process is crucial for drawing out their natural sweetness, as Chef Allemeier advises.
4. Add Liquids and Vanilla: Pour in the vegetable or chicken broth. If using a vanilla bean, scrape the seeds from the pod directly into the soup and add the empty pod as well. If using vanilla extract, you’ll add it later. Bring the soup to a gentle simmer, then reduce the heat, cover, and cook for another 10-15 minutes, or until the parsnips are very tender and easily pierced with a fork.
5. Blend the Soup: Carefully remove the vanilla bean pod (if used). Using an immersion blender, blend the soup directly in the pot until it’s wonderfully smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids – fill only halfway and vent the lid).
6. Finish and Season: Return the blended soup to the pot. Stir in the heavy cream or coconut milk, if using, and if you’re using vanilla extract, stir it in now. Heat gently until warmed through, but do not boil. Season generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
7. Serve: Ladle the hot soup into bowls. Garnish with fresh chives, parsley, a drizzle of good olive oil, or homemade croutons for added texture and flavor.

Tips and Variations:

• Curry Twist: For a touch of spice, add 1/2 to 1 teaspoon of mild curry paste along with the parsnips and onions.
• Sweetness Boost: Replace one parsnip with a small sweet potato or two carrots for a different layer of sweetness and a hint of color.
• Asparagus Addition: As mentioned, adding a small bundle of chopped asparagus during the last 5-7 minutes of cooking can provide a lovely fresh note.
• Vegan/Dairy-Free: Easily make this soup vegan by using olive oil instead of butter and full-fat coconut milk or a plant-based cream instead of heavy cream.
• Garnish Ideas: Beyond herbs, consider toasted pumpkin seeds, a swirl of crème fraîche, or even a sprinkle of crumbled bacon for a smoky flavor.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.

This vanilla parsnip soup, with its surprising depth and comforting texture, perfectly encapsulates the spirit of warmth and nourishment that Soup Sisters strives to provide. Whether you’re making it for your family or contributing to a larger cause, the act of preparing and sharing homemade soup is a gesture of love and connection. We eagerly await your presence this Wednesday to help us bring the Soup Sisters cookbook to life, one delicious pot at a time!