Our Soups

what’s the deal with our soups?

This clip shows you what goes into our nutrient rich and oh-so-satisfying soups (and our sweet little kitchen).                Recipe for our Spiced Crunchy Cornbread Biscuits, see below.

Come try them at our kitchen during our hot-grab-and-go Soup Service M-F 11am-2pm, or send us an email if you’re interested in more info about our weekly soup subscription before it goes live Mid-February.

We’re here to warm your damp little souls… see our menu below, we’ll be updating it daily.


Roasted Cauliflower Vegetable

  • +Zucchini & Peppers
  • +Mushroom Stock
  • +Hazel NutMilk

Onion Miso

  • +Garlic
  • +Green Juice Stock

Herbed Potato 

  • +Green Juice Stock
  • +Thyme
  • +Onion


And here’s the recipe for our Spiced Crunchy Cornbread Biscuits:

Preheat oven to 325

In a large bowl, mix well:

  • 1 Cup Organic Rice Flour
  • 1.5 Cups Organic Fine Cornmeal
  • 5 tsp Baking Powder
  • 1 tsp Baking Soda
  • 4 tsp Sea Salt

In a blender, mix well:

  • 1 Cup Extra Virgin Coconut Oil
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Cups Overnight Soaked Pumpkin Seeds
  • 2 Cups Water
  • 2 Tblsp Grade B Maple Syrup
  • 1 tsp cloves (optional)
  • 1 tsp black pepper (optional)
  • 1 tsp nutmeg (optional)
  • 1 tsp cardamom (optional)

Mix wet & dry ingredients together well for 5 minutes, then scoop 3″ blobs onto a greased baking tray at least 2″ apart.

Bake at 325 degrees for 10 minutes, then check color and bake for an additional 5-10 minutes until golden brown.. depending on your oven etc.. Let cool at least 5 minutes before serving, eat same day, freeze extras & reheat later.          Makes about 12 large biscuits.