It seems that the endless summer of 2017 will be a thing of the past by Thursday. To welcome fall this weeks soups have a decidedly autumn flavor!
Chickpea & Butternut Squah Soup…this is probably my most popular vegetarian soup. Full of sweet butternut squash and creamy chickpeas – it is really the broth that steals the show. Coconut milk, lime juice, tomatoes, and ginger make the taste buds tingle! Ingredients: olive oil, onions, carrots, celery, garlic, butternut squash , celery, garlic, dived tomatoes, chickpeas, tomato juice, soy sauce, lime juice, ginger, coriander, coconut milk, cilantro, kosher salt & pepper. 13. Per quart served w. Bread Vegetarian , Vegan & Gluten Free
Chicken Barley Soup w. Sweet Potatoes & Spiniach…classic chicken & barley soup updated with warm North African spices and baby spinach for freshness. Ingredients: olive oil, onions, paprika, cinnamon, chili powder, coriander, tomato paste, garlic, barley, sweet potatoes, chicken breasts, lemon juice, baby spiniach, kosher salt, and pepper. 13. Per quart served w. Bread.
Sweet Treat: snicker doodles 1. Each
Beets Cooking 
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