All About The Soup is introducing our new soup, Kathmandu Cauliflower & Kale.
We would like to do our small part to help Nepal. During the month of May, for each Kathmandu Cauliflower & Kale that you purchase, All About The Soup will donate 2$ to Habitat for Humanity. Their goal is to get the people of Nepal safely back into their homes.
This mouth watering twist on a classic split pea tantalizes the palate with a touch of smokiness, a slight sweetness in perfect balance with the acidity of apples and tomatoes. Blended to a smooth creamy texture, with the surprising bites into fresh smoky tomatoes pieces…. what pleasure.
It’s the winter blahs and you can’t get away to the hot sunny beaches of Cuba! Bring a little Cuban flavors to your plate by trying this new inspired recipe!
We are back with another recipe. This was actually inspired last summer, while at the Byron Farmer’s Market, my son Jaden was discussing the various ways of using our soups as sauces etc… when he looked at me and said, Potato, Corn and Chicken! And it was only last month that he declared that he was going to play with our Trinidad Corn soup to pair it with baked potatoes. And thus, he is the chef of this recipe.
This soup is delicious served either cold or hot. The earthy flavours of the beets pairs nicely with the tangy citrus undertones of the orange and balances well with the spicy bite of the fresh horseradish roots. Try serving this chilled soup as a first course instead of a salad.
This soup is brimming with tons of vegetable goodness and packed with nourishment. We have taken our inspiration from Asian cuisine and its use of a spice paste using chilies, garlic, ginger, shallots,… and added lemongrass and tamarind to create a slightly hot and sour soup. This is a warm-your-belly soup!
Tomatoes and a touch of coconut milk are simmered together, creating a velvety, luxuriously thick & flavorful bisque. A new twist on a tomato soup!
Here is our new menu! Come to see us at the Carp Market or the Westboro Market.