this week’s flavors
All soups are vegan, gluten-free, soy free, seed oil free, and made with local organic vegetables.
Coconut curry & Wild rice
Coconut, vegetables, and wild rice. Creamy, savory, and gently spiced.
Ingredients: Vegetable stock (water, carrots, onion, celery), coconut milk, yellow potatoes, red bell peppers, carrots, celery, wild rice, white beans, roasted garlic, ginger, curry spices (turmeric, coriander, cumin), olive oil, salt, black pepper.
Southwest vegetable quinoa
Vegetables, quinoa, and black beans in a lightly spiced southwest-style broth.
Ingredients: Vegetable stock (water, carrots, onion, celery), sweet potatoes, quinoa, spinach, tomatoes, black beans, red bell peppers, onion, garlic, spices (cumin, chili powder), salt, black pepper.
tomato bisque
Roasted vegetables blended with white beans and herbs to create a rich flavorful bisque.
Ingredients: Vegetable stock (water, carrots, onion, celery), tomatoes, carrots, celery, onion, red bell pepper, white beans, fresh basil, soy-free tamari, nutritional yeast, maple syrup, garlic powder, onion powder, oregano, basil, thyme, rosemary, marjoram, fennel seed, olive oil, salt, black pepper.