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.
March
March 3/4/5
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
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
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
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
April
April 2
Potato Leek Soup
A classic spring soup, and perfect for an Easter first course. Lovely spring leeks and potatoes are combined with a light vegetable stock to keep it dairy free. Add some cream to make it even more luscious!
Vegan GF
April 9
Early Spring Vegetable with Quinoa
A spring version of a Spoon favorite. I’ll see what nice vegetables and herbs are hitting the markets, combine with vegetable stock and add quinoa for some gluten free interest.
Vegan GF
April 16
Moroccan Red Lentil Soup with Tomato and Toasted Chick Peas
This is a bright spring soup full of the warm spices of Morocco. Tomatoes lighten the lentils and the toasted chick peas add a little crunch.
Vegan GF
April 23
Traditional Italian Tortellini in Brodo
A departure from most of my soups…this week I’ll do a soup of rich chicken broth with cheese tortellini, a dice of tomato, spinach and basil.
April 30
Carrot Soup with Orange and Fresh Ginger
A creamy vegetable soup with leeks, carrots, potato, rice, asparagus (if I can get it) and fresh herbs. It will have a vegetable stock base and I’ll add oat milk at the end to make it creamy.
Vegan GF
May
May 7/8
Basque Pepper and Rice Soup
This may remind you of that paella you had in Spain way back when. Roasted red peppers are paired with sweet onions, tomatoes and plenty of roasted garlic. They'll be added to some vegetable stock, pureed and simmered with rice and plenty of spring herbs.
Vegan GF
May 14/15
Spring Minestrone with Pistou
Pistou is the classic French condiment, similar to pesto but without nuts. I’ll put a dollop on the top and pasta on the side to keep it gluten free!
Vegan GF
May 21/22
Thai Green Curry Soup with Bright Spring Vegetables and Coconut
Lots of green spring vegetables, shiitake mushrooms, fresh herbs, vegetable stock and coconut milk.
Vegan GF
May 28/29
French Lentil, Tomato and Spring Kale
Made with lentils from a family farm in Idaho. These beauties keep their firmness and are a great foil for the bright colors of spring vegetables. I’ll check in with my fellow vendors at the Farmers Markets for the best vegetables of the week!
Vegan GF