We like to refer to this one as “ATP”. Our vegan soup, “Asparagus Tip – Palm” is a powerhouse of nutrition. Made with organic asparagus and a blend of two organic, vegan fats: coconut oil and red palm oil. This combination provides a soup that is an excellent source of many vitamins, minerals, and rare phytonutrients. And you can be sure that we made the effort to ensure that these fats were sustainably sourced and rainforest friendly.
Blending organic broccoli with grass-fed butter and MCT oil, “Broccoli Head – Butter” achieves a rich consistency and taste. Just enough salt, lemon juice, and mustard powder to create a unique flavour profile, while enhancing the availability of broccoli’s powerful health promoting compound: sulforophane. Most of broccoli’s sulforophane (and other nutrients) are concentrated in the florets or “heads” which is the only part we use. Since we aim to provide premium nutrient density, this is not a broccoli stem soup by any means!
Pure and smooth, “Cauliflower – Nut – Ghee” is a delicious option for those with a sensitivity to dairy. Ghee, also known as clarified butter, has had almost all of the milk solids removed so that intolerances are less likely to occur. Like the butter we use in our broccoli soup, the ghee we use here comes from cows that are grass-fed. The addition of blended cashews and macadamia nuts make this our thickest soup which allows it to be a great base for seafood chowder, alfredo sauce, carbonara sauce, or whatever else you can think of!