Bean and Vegetable
Red kidney beans, lima beans, and split peas steeped in a flavorful broth infused with chopped cabbage, carrots, celery, parsnips, onion, turnips and parsley. Finished with orzo pasta (optional).
Chopped broccoli and edamame simmered in vegetable broth infused with ground nutmeg until tender, then processed until smooth.
Pureed soup of oven-roasted butternut squash blended with fresh onion, spices and a dash of maple syrup (optional).
Chunks of carrot sauteed with minced ginger, curry powder and spices then braised in water until tender, processed until smooth, infused with a blend of coconut milk and lime juice. Finished with a coconut milk reduction.
Creamless Creamed Corn
Shiitakes cooked with shallots, garlic and freshly shucked and grated corn kernels.
Creamless Creamy Tomato
Chopped onion, minced garlic, and peeled tomatoes stewed in vegetable broth infused with a splash of Brandy and minced chives, simmered, then processed until smooth.
Lentils simmered with finely chopped onion, carrot and garlic until tender, infused with mild curry powder then blended with a puree of chickpeas, extra virgin olive oil and fresh lemon juice.
Mixed dark leafy greens (kale, collard greens, and Swiss chard) simmered in vegetable broth infused with leeks, garlic, carrot, celery, Yukon gold potatoes and spices, then processed until smooth.
Italian White Bean
Cannellini beans simmered in vegetable broth infused with onion, carrot, celery, garlic and fresh herbs; coarsely blended and finished with fresh spinach, parsley and lemon juice.
Portuguese Vegetable Soup
Sauteed onions and cabbage simmered in vegetable broth with garlic, potatoes, turnips and herbs. Finished with baby spinach and dry white wine.
Potatoes and leeks blended with celery, garlic, scallion, parsley and spices.
Roasted Autumn Vegetable
Roasted red onion, carrot, parsnip and butternut squash steeped in vegetable broth, then processed until smooth.
Spiced Butternut Squash
Pureed soup of oven-roasted butternut squash blended with fresh leek, celery, carrot, Granny Smith apple and spices.
Split peas simmered with onions, carrots, celery, garlic, bay leaf and fresh thyme until tender, then processed until smooth.
Vegetable broth infused with diced onion, carrot, celery, butternut squash, russet potato, chickpeas, diced tomatoes, corn kernels and fresh herbs.