Always something new to taste!
Every month seasonal ingredients inspire new soups.
Our weekly soups will usually be vegetarian, gluten free, and dairy free…usually…who doesn’t love a good creamy tomato soup with a grilled cheese sandwich after raking leaves or shoveling snow!
The monthly listing will have a V (vegetarian) G (gluten free) ND (no dairy).
Week 1 | September 4
Tomato Gazpacho with Watermelon
Back by popular demand. The watermelon lightens the texture and the slight sweetness is a great balance to the acid of tomatoes. Have some avocado, cucumber and watermelon ready to garnish this beauty!
V G ND
Week 2 | September 11
Roasted Red Pepper Soup Corn and Basil
The roasted red peppers really shine through in this soup…and I can’t resist putting corn in soup when local corn (hopefully) will still be around. This can be eaten hot or cold. V G ND
Week 3 | September 18
Chick Pea Soup with Coconut, Kale and Toasted Spiced Chick Peas
The first of the truly hot soups! Slow cooked Turkish chick peas will be partially pureed and added to onions that have been sautéed with garlic, ginger, and turmeric. Coconut milk is added for extra creaminess. Vegan G ND
Week 4 | September 25
Grape Harvesters’ Soup
I first made this soup close to forty years ago. I found its origin story too romantic not to try! From Richard Olney’s classic Simple French Food this soup is a classic Bordelais soup made during the season of the grape harvest. It is essentially an onion soup…with not-quite caramelized sweet onions, fresh tomatoes, plenty of garlic and white wine. Be sure to have some good stale bread for sopping. (Can you tell I love this soup?!) Vegan G ND
Week 1 | October 2
Early Autumn Vegetable Soup with Quinoa
The Spring Vegetable Soup with Quinoa was such a hit I thought I’d do a Fall version with the best of the Fall vegetables. I’ll use a vegetable broth and add plenty of herbs. Vegan G ND
Week 2 | October 9
Pumpkin Soup with Apple, a little Curry and Roasted Pepitas
Now for the first pureed soup of the season. I’ll use some warm curry spices with pumpkin, butternut squash and seasonal apples with a vegetable stock base. Vegan, G ND
Week 3 | October 16
Autumn Wild Rice Soup with Mushrooms, Sweet Potato, Cannellini and Kale
Slow cooked cannellini beans are partially pureed to give a creaminess to the vegetable stock base of this cozy soup packed with roasted mushrooms, sweet potato, carrots and kale. (If you have some truffle oil at home try a little drizzle just before serving!) Vegan, G ND
Week 4 | October 23
Lentil and Butternut Soup with Moroccan Flavors
Protein rich lentils in a vegetable stock are the backbone of this soup with ginger, saffron, and turmeric adding the classic Moroccan flavors. Vegan G ND
Week 5 | October 30
Basque Pumpkin and White Bean Soup
One of my all time favorite soups! Slow cooked white beans are added to pumpkin and a classic mirepoix of carrots, leeks and celery. A bit of pepper flakes gives it a little kick. Traditionally made with bacon, I’m keeping it vegan and only using olive oil. That said, my family loves having some good garlicky sausage to add if I’m serving it for dinner. Vegan G ND