In Blog, Cooking Tips

Organic , Vegam. deliciousCoconut Curried Red Lentil Soup with Spinach

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.

Please call 413-259-1695, or email if you would like to schedule a private cooking class or personal chef delivery for you health, vitality and pleasure .

photo by Tracey Eller

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