Beets Cooking

Soups will be delivered on May Day! Unfortunately, instead of Robin’s egg blue skies and warm spring breezes, it will be cool, damp and gray.  Tuck into one of the last bowls of chicken noodle soup of the season or boost your spirits with an updated version of tomato soup! 

Curried Tomato Soup...Coconut oil, onion, curry powder, coriander, cumin, plum tomatoes, coconut milk, cilantro, kosher salt & pepper.  Garnished w. toasted coconut chips & fresh cilantro.  13. per quart served w. bread.  Gluten-Free, Vegan & Vegetarian

Classic Chicken Noodle…from scratch chicken stock, onions, celery, carrots, bay leaves, diced chicken breast, egg noodles, fresh parsley, kosher salt & pepper.  13. per quart served w. bread

Sweet Treat: carrot cupcakes w. cream cheese frosting 2. per cupcake

While reading this today I am sure that you have an open window and are basking in the warm southerly breeze.  Soup may not sound so good today, but this is Vermont, and by Thursday a bowl of soup will sound good once again!

Soba Noodles & Turkey Meatballs in Asian Broth:  If you are Gluten-Free and would like this soup please LET ME KNOW and I will be sure to buy 100% buckwheat Soba Noodles!!!  Ingredients:  Meatballs: local ground turkey, scallions, ginger, garlic, cilantro, lime, and soy sauce.  Soup: garlic, ginger, onions, carrots, chicken broth, bok choy, sesame oil, soy sauce, lime, cilantro & green beans.  Gluten-Free- PLEASE SPECIFY!!!  13. per quart served w. bread

Asparagus Risotto Soup…a taste of spring- asparagus, lemon & spinach…Ingredients:  leeks, garlic, olive oil, lemon zest, lemon juice, arborio rice, veggie stock, asparagus, baby spinach, kosher salt, pepper, parm cheese.  Vegetarian, Vegan (minus parm) & Gluten-Free  13. per quart served w. bread

Sweet Treat: lemon whoppie pies- 2.

What an amazing day yesterday!  Warm sun, melting snow- ahhhhh!!!!!  The soups this week will be on the “lighter” side in order to celebrate (fingers crossed) SPRING!

Spinach & Zucchini Bisque w. Roasted Leeks…a simple soup with an amazing depth of flavor thanks to the addition of fennel.  Ingredients:  leeks, olive oil, garlic, onions, celery, fennel, zucchini, yukon golds, veggie stock, pinch of nutmeg, spinach, whole milk.  13. per quart, Vegetarian, Vegan (minus milk- it won’t be missed!  The soup is creamy from the addition of potaotes) & Gluten-free.  Served w. bread

Italian Sausage Zucchini Soup…this soup was just featured in the March/April edition of Yankee Magazine.  I made it over the weekend and it is yummy!  Light, but full of flavor thanks to the sausage.  Ingredients:  olive oil, sweet italian sausage, onion, garlic, kosher salt, pepper, tomatoes, fresh basil, fresh oregano, fresh parsley, zucchini, celery, green pepper, chicken stock.  Garnished w. parm cheese.  Gluten-Free.  13. per quart served w. bread

Sweet Treat: Iced oatmeal cookies 1. per cookie