Many of us are two weeks into our New Years resolutions and one of mine was to include more vegetables in my diet. What better way to satisfy that resolution than by savoring a nourishing bowl of soup in your daily ritual. Boulder Organic! offers a stellar lineup created by “ a small tribe of soup-aholics handcrafting fresh, organic and gluten-free soup with vegan, vegetarian, dairy-free and certified humane options!”
The soups are packaged whimsically in reusable and recyclable packaging. You can find them in the prepared foods section of Whole Foods and various natural grocers and retailers across the nation. Whole Foods stock quite a selection and if you don’t see the one you want let them know as it will be a great addition to any prepared food aisle.
The colorful selection of soups are as follows: Red-Lentil Dahl, Green Chile Corn Chowder, Butternut Squash with Sage, Potato Leek, Roasted Tomato Basil.Garden Minestrone and Golden Quinoa with Sage.
Their informative and visually pleasing Facebook page and website suggests creative way to add some zest and zing to their soups. Earlier today a recipe for a “Quick and easy Garden Minestrone with Pot Roast or Brisket” floated by me on the FB comments feed.
A clicks distance away on their website each soup has chalkboard recipe cards that offer up quick and convenient ways to add additional ingredients, like ham, lamb, tofu, to their soup to present a creative new meal at the table. Hailing from New England, I was enamored by the claim that Boulder Organic! Potato Leek soup is “ halfway to a homemade Clam Chowder.” I hope to follow their recipe and meet the challenge soon.
Today though, was all about The Red-Lentil Dahl and Green Pea and Dill.
The Red-Lentil Dahl which is Vegan and Gluten-free, carries a fresh and bold curry flavor. It has a mild kick. I could immediately taste the turmeric who’s medicinal qualities aid in those with inflammatory issues. Coconut milk cuts the flavor making the soup not too spicy but pleasing to the tongue. This soup is thick. Think of it as a meal. The sweet and nutty flavor of the organic red lentils gives this soup more of a curry texture. It pairs fantastically with any Whole Foods 365 Organic Tandoori Naan. We chose the Whole Wheat Naan slathered with a little olive oil and baked for two minute. At 164 calories a serving and 8 grams of protein, this soup selection, with a hefty serving of Naan, was just under 300 calories.