Seasonal Soups|

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.

January

Jan 7

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Pumpkin, Corn and Mixed Heirloom Bean Soup with Ancho Chili

Soupier than a chili but with a lot of the flavors of the Southwest, this vegan soup will have a vegetable stock base and lots of chunky vegetables and slow cooked heirloom beans from Rancho Gordo Farms in Napa.

Vegan GF

Jan 14

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Roasted Harissa Carrot Soup

Carrots are roasted with a light sprinkling of harissa powder…a spice blend found in dishes from Tunisia, Libya and Morocco. Some harissa paste can be super hot…using the spice on the carrots mostly adds some earthy smokiness which is a great match for the sweetness of the carrots.

Vegan GF

Jan 21

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Red Thai Curry Soup with Sweet Potatoes and Jasmine Rice

Red Thai Curry is more nutty sweet than hot…like a green curry. I’ll add coconut milk to the curried vegetable stock for flavor and creaminess and to keep it vegan.

Vegan GF

Jan 28

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Tuscan Farro Soup

A super healthy soup, this style of vegetable soup is common in the Tuscan city of Lucca. An ancient grain, farro has been found in the tombs of Egyptian kings and is said to have been fed to the Roman Legions. It is very common in Northern Italian cuisine and has gained popularity here in the US as interest in ancient grains has increased. (It is a wheat product so contains gluten)

February

Feb 4

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Greek Winter Tomato Soup with Rice and Mint

A good tomato soup is welcome any time of year! This soup is based on a Greek summer tomato soup with fresh herbs…like mint…and rice. This soup is great with some salty feta cheese but I’ll leave that up to you to keep this soup vegan.

Vegan GF

Feb 11

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Pureed Red Pepper and Potato Soup

Perfect this week for Valentine’s Day! A cheery bright red soup made with fire-roasted sweet peppers and potatoes for body in a lovely vegetable stock. (Some heart shaped croutons would be perfect!).

Vegan GF

Feb 18

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Italian Barley and Mushroom Soup with Rosemary and Lemon.

Barley, lemon, and rosemary combine with lots of mushrooms and vegetable broth in this favorite soup from the northern-most regions of Italy. The intense flavors of lemon and rosemary are so Italian. Barley smooths off the edges of both and gives this an earthiness that I love. Note: Barley does contain gluten

Vegan

Feb 25

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Puree of Roasted Winter Root Vegetables

This will include the usual suspects…carrots, sweet potatoes, parsnips, turnips, sweet onions. All these beauties will be lightly roasted to bring out their sweetness and earthiness, added to vegetable stock and pureed.

Vegan GF