It’s officially fall in Vancouver. The weather has a bit of a bite in it and beach volleyball is over. I got one last night on a patio with Beth last week and am ready to embrace autumn leaves and costume planning for Halloween!
Which means that I can now enjoy soup without drowning myself in sweat in our sweltering apartment. I wanted to make something easy and found this recipe for a potato chickpea soup on the Whole Foods Market website.
I didn’t have all the ingredients so I replaced the white wine with champagne (Jordan and I used the rest of it to make mimosa’s), took out the mushrooms, used oregano instead of parsley and used pecans instead of almonds… So I basically changed most of the recipe.
It was really tasty but it could have used more wine!