Always something new to taste!
Every month seasonal ingredients inspire new soups.
Our weekly seasonal soups are usually gluten-free, dairy free, and often vegan. We use the finest local produce…from fellow Hingham Farmers’ Market vendors when we can. Family farms all over the country provide us with beautiful dried legumes, and grains. Our soups are rustic and earthy with flavors that just might remind you of places you’ve traveled.
Look for V Vegan, G gluten-free, ND No Dairy.
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.
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.
French 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.
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.
Charred Tomato Soup
One of last year’s favorites. Charring the tomatoes adds lots of warmth and depth flavor and color. A classic mirepoix with be the base and lots of fresh herbs will add some brightness.
French Lentil Soup with Winter Vegetables and Kale
I found beautiful French Lentils from a farm in Idaho and I’m super excited to make a soup with them! This one with be chunky with the best of winter vegetables…hopefully I can get some from my fellow Farmers’ Market vendors!
Sweet Potato and Butternut Soup with Fresh Ginger and a little Red Curry
Not too spicy but this will have a note of Thai red curry.
Roasted Carrot Parsnip Soup
Perfect for a Thanksgiving first course or to have around for weekend snacking. I’ll roasted the carrots to bring out their sweetness and add my all time favorite parsnip. (Have you ever added parsnip to your mashed potatoes? Heaven!)
Winter 3 Grain Soup
I’ll use rices and quinoa to keep this soup gluten free. A classic mirepoix starts this hearty soup and tomatoes and greens add color and brightness. One of my winter go-tos when I have extra rice hanging around. Vegan GF
Roasted Red Pepper and Potato Soup
This soup just looks like the holidays with it’s beautiful red color. The potatoes give it lots of body and sheen.
Vegetarian Minestrone…Ditalini on the Side!
A classic minestrone but with vegetable stock and I’ll put the pasta on the side for all my great customers who need to avoid gluten.