Soups

This is a recipe that makes great use of Vermont products and it can be eaten hot or cold. The chickpeas make a great snack. We served this in our student-operated restaurant when our theme was health and wellness. Someone requested more of the chickpeas! Students really enjoyed making and tasting this soup. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by the Burlington Technical Center Culinary Arts Students.

Try this sweet and spicy sweet potato coconut curry soup! Top with crunchy croutons and fresh parsley.

For a striking appetizer course, serve a half cup of warm soup in a “rocks” or small juice glass with a quarter of a sandwich balanced. If you wind up with a couple extra mini-sandwiches, those are a great treat for the cook or the kids. Short on time? Make the soup a day ahead, and keep refrigerated until you reheat just before serving.

The use of prepared stock and already-cooked chicken (either the meat from a rotisserie chicken or a leftover cooked chicken breast from an earlier meal) makes this a super-simple and comforting weeknight meal that lends itself to all sorts of fun variations. Add chopped fresh spinach when you toss in the chicken, or stir in your favorite chunky salsa and serve with tortilla chips on the side.

Comforting and delicious, this simple lentil soup is the perfect dish for a cold day. This recipe is from one of our cooking classes, Cooking with Indian Spices, taught by Akshata Nayak who grew up in Southern India.

This Heirloom Tomato & Beet Gazpacho became an instant favorite after we showcased it during the 2018 Vermont Fresh Network Annual Forum! 

Avocados are creamy and rich, and the addition of juicy cucumbers makes a deliciously refreshing cool summer soup. A touch of yogurt gives it a little extra creaminess and protein and the bright heirloom tomatoes give the soup great eye appeal. Serve it chilled with a few tortilla chips alongside for crunch.

Try this delicious Lentil Stew at your next party!

A ramen bowl is a warming and hearty meal in itself, and so easy to customize to your own taste. Use leftover baked marinated tofu or extra-firm tofu cubes instead of the eggs; add spring peas (with or without the pod); or substitute fresh spinach for the cabbage. 

Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator.