Week 1 (Thu, Nov 6) – Smoky Black-Eyed Pea & Sweet Potato Stew

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, sweet potatoes, tomatoes, onion, garlic, celery, olive oil, vegetable broth, smoked paprika, thyme, salt, pepper. 

Week 2 (Thu, Nov 13) – Tikka Masala Soup with Chickpeas

Creamy, spiced tomato curry with chickpeas and aromatic Indian seasonings — rich, warming, and naturally plant-based.

(Vegan, Gluten-Free, Dairy-Free, mild spice)

Ingredients: chickpeas, tomatoes, onion, garlic, coconut milk, olive oil, tikka masala spices (garam masala, cumin, coriander, paprika), ginger, salt, pepper. 

Week 3 (Thu, Nov 20) – Roasted Garlic & Potato Chowder

Creamy and cozy with roasted garlic, golden potatoes, corn, and herbs — a classic comfort soup for cool days.

(Vegan, Gluten-Free, Dairy-Free)

Ingredients: potatoes, roasted garlic, corn, onion, celery, olive oil, GF flour, coconut milk, vegetable broth, thyme, salt, pepper. 

Week 4 (Tue, Nov 25) – Southwest Bean Tortilla Soup

A bright, zesty tomato base loaded with beans, corn, and spices — served with crispy tortilla strips for topping.

(Vegan, Gluten-Free, Dairy-Free, some spice)

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