Week 1 (Thu, Feb 5) – Roasted Pepper & Sweet Corn Chowder *NEW*

A velvety-yet-chunky chowder built on a silky roasted red pepper base, tender potatoes, and sweet corn, finished with a bright squeeze of lime. Smoky paprika and cumin add cozy depth, while homemade tortilla strips add a satisfying crunch. (Vegan, Gluten-Free, Dairy-Free) 

Ingredients: onion, celery, garlic, roasted bell peppers, potatoes, vegetable broth, sweet corn, coconut milk, smoked paprika, cumin, thyme, lime juice 

Week 2 (Thu, Feb 12) – Smoky Black-Eyed Pea & Sweet Potato Stew *Returning*

Earthy black-eyed peas and tender sweet potatoes simmered with roasted tomatoes, smoky paprika, and herbs for deep, Southern-inspired comfort. (Vegan, Gluten-Free, Dairy-Free) 

Ingredients: black-eyed peas, olive oil, onion, celery, carrots, bell peppers, garlic, sweet potatoes, tomatoes, vegetable broth, smoked paprika, cumin, thyme, chili powder, apple cider vinegar, salt, and pepper.

Week 3 (Thu, Feb 19) – Southwest Bean Tortilla Soup *Returning*

A bright, zesty tomato base loaded with beans, corn, and spices — served with crispy tortilla strips for topping. (Vegan, Gluten-Free, Dairy-Free) 

Ingredients: pinto beans, black beans, corn, tomatoes, onion, bell pepper, garlic, olive oil, vegetable broth, chili powder, cumin, paprika, lime juice, salt, pepper. 

Week 4 (Thu, Feb 26) – Creamy Roasted Acorn Squash Bisque *Returning*

Silky roasted acorn squash blended with onions, carrots, herbs, and coconut milk for a naturally sweet, cozy, golden winter soup. Perfect for cold evenings. (Vegan, Gluten-Free, Dairy-Free) 

Ingredients: acorn squash, olive oil, onion, garlic, carrot, vegetable broth, coconut milk, smoked paprika, sage, thyme, maple syrup, salt, pepper, lemon juice.

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