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Soups recipes

  • “Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison

  • A lovely orange soup that is as nutritious as it is delicious.

  • $16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate

  • "First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.

    I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."

  • What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?

  • This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!

  • Seriously. It is the easiest kale/potato soup ever and SO delicious.

  • An old housemate passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup! - SR

  • Cool and refreshing.

  • This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!