Soups

Burmese Vegetable Stew (Bah-hah-li)

A Burmese stew eaten for special gatherings with family and friends. This recipe was taught in one of City Markets Mosaic of Flavors classes.

Three Sisters Soup

Good made with any winter squash! Though the recipe calls for 4 quarts of vegetable stock, we find that it's too much liquid for this soup. Try 4 - 6 cups, instead.

Sweet Potato Cashew Soup

This is an amazingly creamy and warm soup, especially great on dark evenings in fall or winter. Serve this with some warm crusty bread and a green salad or steamed broccoli.

Localvore Corn Chowder

A great soup to make using a variety of localvore foods.

Winter Minestrone with Kale

This simple, warming minestrone comes together in a snap. The recipe was taught in a City Market class on cooking with kale taught by Vermont cookbook author Andrea Chesman.

Roasted Tomato Soup

This recipe uses many pantry staples - onions, red chile flakes, canned tomatoes, vegetable broth, olive oil and little else - and is a blessing for those nights when you want something quick and inexpensive, but warming, to eat.

Lettuce Soup

This soup is really called pea soup, but it has a head of lettuce in it, so we like to call it lettuce soup. Smooth, bright green, and delicious as a first course meal.

Vermont Minestrone

Invented by Edmunds Middle School students in 2005. Versions of this are now served in the Burlington schools. Have fun making up your own version!

Old Fashioned Chicken Soup

We offer this feel-good soup frequently at our Hot Bar and many have asked for the recipe. It's perfect for those long winter nights when all you need is a warm, comforting soup to brighten things up. For a delicious vegetarian version, use vegetable stock in place of chicken stock and replace the chicken with seitan, chickpeas, or any other favored substitute.

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