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).

Broccoli-Edamame

Chopped broccoli and edamame simmered in vegetable broth infused with ground nutmeg until tender, then processed until smooth.

Butternut Squash

Pureed soup of oven-roasted butternut squash blended with fresh onion, spices and a dash of maple syrup.

Carrot Bisque

Chunks of carrot sautéed 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 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 broth infused with a splash of Brandy and minced chives, simmered, then processed until smooth.

Curried Lentil

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.

Goodness Greens

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.

Hearty Broccoli

Fresh broccoli florets stewed with diced potato, chopped onion, sliced carrots, and minced celery in a mixture of water and vegetable broth infused with milk, processed until smooth and finished with freshly-prepared grated Parmesan cheese.

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.

Miso

A traditional Japanese soup made with dashi soup stock, miso paste, scallions and tofu.

Portuguese Vegetable Soup

Sauteed onions and cabbage simmered in vegetable broth infused with garlic, potatoes, turnips and herbs. Finished with baby spinach and dry white wine.

Potato Leek

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 Pea 

Split peas simmered with onions, carrots, celery, garlic, bay leaf and fresh thyme until tender then processed until smooth.

Vegetable

Vegetable broth infused with diced onion, carrot, celery, butternut squash, russet potato, chickpeas, diced tomatoes, corn kernels and fresh herbs.

Winter Minestrone

Swiss chard, cabbage, tomatoes, escarole and cannellini beans infused with chopped pancetta, red onion, celery, carrots, tomato paste and minced garlic.

Chicken Noodle

Onions, carrots, and celery simmered in a thyme-infused chicken broth with elbow macaroni and generous chunks of chicken breast.

Chicken with Dumplings

Fresh shredded white and dark meat chicken simmered in chicken broth infused with onions, carrots, celery, parsnips and fresh parsley. Finished with blue cornmeal dumplings.

Coconut Curry

A Thai-inspired soup with red curry paste, mixed vegetables, rich coconut milk, lemongrass, sliced green chili, scallion, kaffir lime leaf, spices and chunks of chicken breast.

Senate Bean Soup

Great northern beans simmered in vegetable stock infused with smoked ham hock, onions, carrot and celery then finished with creamy potato puree and diced ham.

Tom Kha Gai

Traditional style Thai coconut chicken soup infused with lemongrass, shallots, chili peppers, galangal, kaffir lime leaf, mushrooms, red bell pepper, sliced chicken breast, coconut palm sugar, fresh lime juice and fish sauce. Finished with fresh cilantro, Thai basil and Sriracha (to taste).