Well, it’s that time of year now where the air has a crispness, leaves have begun to turn, and mornings are ripe with icy dew. Also, here on the farm the kids are back at school which puts me into soup mode. There is nothing like the smell of a comforting pot of supper already simmering on the stove, giving off pleasing aromas to welcome the family in as they walk back through the door after a long day away.
I know I sure loved that experience entering my childhood home to cozy cooking smells.
This soup is an easy favourite over here in our family, using four of our fall garden vegetables– leek, cabbage, garlic and carrots. The kids all love it (which is a feat in itself!) and we make it with our homemade veggie broth, but you could certainly substitute chicken stock, or even water– it’s delicious all three ways. Serve with a slice of warm crusty bread smeared with butter, or some homemade sourdough… mmm, September heaven.