As the seasons change here in New England, I am making a variety of vegetarian, gluten free, plant based, and vegan soups for myself as well as my personal chef clients.
Here is a partial list of main course and first course soups, I am making these days with the local, organic harvest of vegetables, herbs, and spices. All for health and pleasure!
Brazilian Black Bean Soup
Moroccan Lentil Vegetable Soup with Saffron
Coconut Curry Lentil Vegetable Soup
Miso Ramen Noodle and Vegetable Soup
Minestrone with Quinoa Macaroni
Comforting Split Pea Soup and Split Pea Soup with Indian Spices
Ethiopian Chick Pea and Vegetable Stew
Potato Leek Soup
Sweet Potato and Black Bean Chili with Tomatillos
Shiitake Mushroom Soup with Cashew Cream
French Onion Soup with Herb Croutons on the Side
Spicy North African Vegetable Soup with Chick Peas (Mildly Spicy)
Tomato Lentil Vegetable Soup with Wine
Ginger Carrot Soup
The list goes on and goes….
As the seasons change, I mix and match the local organic produce for infinite variations of soup all year round. I love teaching private and group cooking classes and showing folks how much fun it is cook from scratch, engage your senses, and make delicious meals with the local harvest.
photo by Tracey Eller