Week 1 (Sept 25) – Roasted Garlic & White Bean Soup
Richly roasted garlic with tender beans and a splash of lemon for a bold, savory finish.
(Vegan, Gluten-Free)
Ingredients: navy beans, roasted garlic, onion, celery, olive oil, vegetable broth, thyme, lemon juice, salt, pepper.

Week 2 (Oct 2) – Peppered Corn Chowder
Creamy corn and potatoes with peppers, onion, and coconut milk for a rich, plant-based chowder. Has a mild spiciness.
(Vegan, Gluten-Free, some spice)
Ingredients: corn, potatoes, onion, celery, bell pepper, garlic, coconut milk, Bob’s Red Mill 1-to-1 flour, vegetable broth, thyme, salt, black pepper.

We will take a break the week of October 9 for this series.

Week 3 (Oct 16) – Roasted Lakota Squash & Carrot Soup
Smooth and earthy, with roasted squash, carrots, and herbs for warmth and depth.
(Vegetarian, Gluten-Free)
Ingredients: Lakota squash, carrots, onion, sweet peppers, garlic, olive oil, vegetable broth, thyme, sage, salt, pepper.

Week 4 (Oct 23) – Moroccan Chickpea & Lentil Stew
A hearty, spiced stew with chickpeas, lentils, and tomatoes, layered with warm Moroccan spices and a little kick of mild spice.
(Vegan, Gluten-Free, some spice)
Ingredients: chickpeas, lentils, tomatoes, onion, garlic, carrots, chili pepper, olive oil, vegetable broth, cumin, coriander, paprika, cinnamon, salt, pepper.