We’ve been lax in getting the soup menus up on the blog. But, we’re still serving fabulous soups, courtesy of Chef Jose. Here’s the menu through April 22.
Monday: Chicken Noodle
Ingredients: Chicken broth, Chicken Breast, Onions, Carrots, Celery, Potatoes, Tomatoes, Chives, Sea Salt, Black Pepper, Egg Noodles.
Tuesday: Tomato Basil
Ingredients: Vegetable Stock, Potatoes, Basil, Tomatoes, Tomato Sauce, Onions ,Garlic, Sea Salt, Black pepper, Oregano.
Wednesday: Quinoa & Vegetable (New)
Ingredients: Vegetable Stock, Canola Oil, Tomatoes, Carrots, Carrots, Celery, Onions, Yellow Corn, Quinoa, Sea Salt, Cumin, Black Pepper.
Thursday: Cream of Asparagus
Ingredients: Vegetable Stock, Canola Oil, Asparagus, Celery, Yellow Onions, Spinach, Sea Salt, Tamari, Soy milk.
Friday: Pasta Fagioli (NEW)
Ingredients: Vegetable Stock, Tomato, Yellow Onions, Celery, Basil, Parsley, Garlic, Sea Salt, Black Pepper, Olive Oil, Vegan Penne Pasta.
Saturday: Chunky Vegetable (NEW)
Ingredients: Vegetable Stock, Yellow Onions, Carrots, Celery, Zucchini, Spinach, Tomatoes, Green Cabbage, Tofu, Thyme, Oregano, Sea Salt, Garlic, Cumin, Tamari.
Sunday: Black Bean
Ingredients: Vegetable Stock, Canola Oil, Tomatoes, Black Beans, Carrots, Celery, onions, Garlic, Cumin, Cayenne Pepper, Oregano, Jalapeño Pepper, Chili Powder, Paprika, Cilantro.
I see that you list your ingredients for the soups. I have celiac disease, which is an intolerance to gluten. Many of your soups look like they might be safe for me to eat. Do you use flour to thicken the soups?Comment by Shelley Goldstein on 4/19 at 9:03 am
We don’t use flour to thicken our soups. And when we list our ingredients, it’s to let people know all the ingredients in that item.
By the way, the soups are really good, so come by and check em out!Comment by Larry Maiman on 4/19 at 4:09 pm