MONTREAL—The Soup Sisters are a non-profit getting together to make soup for women and children in shelters.

Here’s one of their recipes:


Recipe by Anne Desjardins

Ingredients (for 6 portions of 250 ml)

  • 600 g rutabaga, peeled and diced
  • 350 ml red lentils
  • 250 g onion, chopped
  • 50 g garlic, peeled
  • 60 g ginger, peeled and cut
  • ½ tsp turmeric
  • 2 tbsp canola oil
  • 5 litres chicken stock
  • 20 ml + 6 tbsp 35% cream
  • 1 tsp cider vinegar
  • 45 ml maple syrup (to taste)
  • Salt, drops of angostura and Tabasco (to taste)
  • Chives, chopped


  1. Pour a small amount of oil in a large stock pot, and sweat all the vegetables together with the garlic, ginger and turmeric.
  2. Add lentils and maple syrup, and deglaze with cider vinegar.
  3. Cook until rutabaga and lentils are cooked.
  4. Blend into a smooth puree.
  5. Return to the pot, add cream.
  6. Adjust the consistency by adding water if necessary.
  7. Taste and season: salt, drop of angostura and Tabasco.
  8. Pour soup in hot bowls. Garnish with fresh cream and chopped chives.