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

January 8

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Turkish Red Lentil and Winter Squash Soup with Warm Moroccan Spices

Protein rich lentils in a vegetable stock are the backbone of this soup.  Fresh ginger, saffron, and turmeric adding to the classic Moroccan flavors. Freezes well.

Vegan G

January 15

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Winter Root Vegetable Soup

Lots of my favorite root vegetables…carrot, parsnip, potato, sweet potatoes, will be lightly roasted to bring out their sweetness. They’ll be combined with onion and celery, then added to a vegetable stock and pureed.  Add some heavy cream to make this super elegant! Freezes well

Vegan G

January 22

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Wild Rice Soup with Mushrooms, Sweet Potato, Cannellini and Kale

A favorite from last Fall, this soup starts with slow cooked cannellini beans that 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

January 29

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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. I’ll forego the traditional bacon to keep it vegan, but my family does love having some good garlicky sausage to add if I’m serving it for dinner. Freezes well
Vegan G

February

February 5/6/7

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French Lentil Soup with Pumpkin and Chard

Full of Vitamin A, this lovely vegan soup has hints of saffron, ginger, and turmeric.  I sourced the French lentils from a family farm in Idaho and they’ll stay nice and firm. The pumpkin is a bright contrast to the lentils and chard. 

Vegan G ND

February 12/13/14

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Red Thai Curry Soup with Vegetables and Kale

Perfect for Valentines Day Weekend!  Bright red and yellow peppers, coconut milk and kale.  More nutty than spicy… feel free to add hot red pepper flakes or some Sriracha to raise the heat! 

Vegan G ND

February 19/20/21

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North African Chick Pea and Kale Soup

Slow cooked dried chick peas are combined with warm spices, dried apricots and preserved lemons and kale. 

Vegan G ND

February 26/27/28

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Chunky Black Bean Soup

This version is a little more broth with firm, slow cooked black beans, corn, tomato, and roasted red pepper and classic TexMex seasonings.

Vegan G ND

March

March 3/4/5

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Hearty Vegetable Soup with Quinoa

Lots of late winter vegetables, greens, and fresh herbs in a vegetable stock.  Quinoa is added for some added texture and body.

Vegan G ND

March 12/13/14

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Harissa Roasted Carrot Soup

Roasted carrots are simmer with toasted coriander, fennel and harissa paste in a vegetable stock and pureed.  I recommend a little dollop of yogurt.

Vegan G ND

March 19/20/21

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Hungarian Red Bean Soup

Hungarian goulash is the inspiration for this soup. It gets its beautiful deep color and flavor from lots of sweet peppers, paprika, garlic, and slow cooked red beans.

Vegan G  ND

March 26/27/28

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Yellow Split Pea Soup with Fresh Ginger and Lemon

Beautiful bright yellow split peas from Clear Creek Farms in Idaho are simmered in a lightly curried vegetable stock.  Fresh ginger and lemon make it bright and cheery!

Vegan G ND