Today was definitely a soup day! I stopped by the Farmer's Market this morning and picked up some of this fantastic bread from Niwas Rustic Bread and then set to work back at home with some of the ingredients from my Kootenay Farm to Folk food box. One of my favourite soup recipes is out of the Whitewater Cooks cookbook and I decided to adapt it to suit my needs today. It was so delicious, especially with this amazing baguette :). I love to make soups and enjoy them for lunch and then freeze the leftovers in single portions to enjoy another time.


Broccoli Cauliflower Cheddar Soup
1 large head of broccoli
1 large head of cauliflower
2 onions
3 tbsp. oil
3 tbsp. butter
8 c. vegetable stock
1 c. heavy cream (I love to use Kootenay Meadows whipping cream)
1 c. shredded cheddar cheese
1 tbsp. Worcestershire sauce
1/3 c. sherry
salt and pepper to taste

Roughly chop broccoli, cauliflower, and onions, and put into a stock pot with the oil and butter. Sauté. Add stock and simmer until broccoli and cauliflower are tender, about 20 minutes. Purée and return to pot over low heat. Add cream, cheese, Worcestershire sauce, sherry, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Serve.

Here is a card I put together using the colour inspiration from Lawn Fawnatics and some distress oxide inks! I love this fancy square die set from Studio Katia and decided to turn it on its side after being inspired by an example on their site by Design Team member Galina. This definitely makes me want to do some more ink blending again soon! I coloured up my little hedgehogs with Tombow markers. I am also linking up with the Heart2Heart "I Heart Us" challenge.

It's quite cold outside so today seemed like the perfect day to make up some soup! It's been awhile since I have posted a recipe, but I have been cooking lots lately! I have been enjoying getting a food box from Kootenay Farm to Folk each week and it has been challenging me to try new things in the kitchen!

Potato Leek Soup
1 large leek
2 parsnips
2 celery sticks with leaves
2 onions
2 cloves garlic
olive oil
7c. vegetable broth
4 potatoes
salt & pepper

Chop the leek, parsnips, celery sticks, onions, and garlic, and add to a pan with olive oil. Fry together until soft, about 10 minutes with a lid slightly askew. Meanwhile, bring the vegetable stock to boil in a pot. Peel and chop potatoes into small cubes. Once boiling, add potatoes and other vegetables. Reduce heat and simmer for about 20 minutes, until potatoes are soft. Remove from heat and season with salt and pepper. Blend soup with a food processor. Return to pot and heat until a slow boil. Remove from heat. Serve and enjoy.

This Lawn Fawn sloth is so sweet and I am happy to finally put together a couple of cards with him! As I've mentioned I am loving this Close To My Heart paper collection and thought these leafy vines would be perfect to pair with my sloth. I started with the awesome sketch from Laurel at Sketchy Saturday and played around with some of the elements, adding some clear gumdrops for some of the circles!