In my books, turkey makes the best stock for soup because it has so much flavour and body. Normally, I suggest making a proper, long, slow-cooked stock or using turkey bones left over from a roast turkey As a shortcut I'm making an express stock by simmering a turkey leg while prepping the rest of the ingredients.
Social Enterprise is defined by Donors Forum as "A nonprofit venture that combines the passion of a social mission with the discipline, innovation, and determination commonly associated with for-profit businesses." The hard truth is that many budding social enterprises, like business start-ups, are doomed to failure. What is it, then, that put Soup Sisters in the winner's circle in this precarious environment?
It's soup season! I love me a warm bowl of roast veggie soup in the fall. I have been on the hunt for a low-sodium, MSG-free vegan broth for ages, and have not been satisfied with the flavour, cost, and ingredient list on many products currently out on store shelves. So I decided it was time to improvise. This is tasty as a base for soup, but can also serve as a great flavour base for cooking rice and other grains, and for de-glazing any dish you are sautéing up on the stovetop!
On any given Sunday, women and men across the country gather together in professional kitchens under the guidance of professional chefs and produce litres and litres of nourishing, nurturing soups for Monday morning delivery to their local women's shelters. Nationally, Soup Sisters' events now churn out approximately 8,000 bowls of soup a month for 25 women's emergency shelters and youth-at-risk centres from Ottawa to Vancouver Island.
This is the tale of a persnickety young boy who seemingly detests the beautiful, seasonal vegetables his mother places before him each night at dinner. One day his brilliant mother decides that instead of fighting with him, she's going to turn each of the ground-grown foods he bellyaches about into a pureed soup.