Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.
This creamy, cozy soup contains no dairy, making it ideal for vegan diners. Fresh carrots, garlic and cashews are pureed in vegetable stock to give the soup its silky texture, and honey, ginger, allspice and garlic boost flavor.
Chef Ethan Stowell combines fresh pears, sunchokes and earthy chanterelle mushrooms to create this creamy soup. The seasonal produce brings fall flavors, while a bit of bacon adds smokiness.
Chef Brad Farmerie of Saxon + Parole adds complexity to this lentil soup with a mix of sweet and hot spices, including ginger, cinnamon, chiles, coriander and cumin.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.