Hopkins Community Education

In these hands-on informative classes, we will make healthy, delicious soups using "whole" food ingredients. These nourishing soups are filled with seasonal vegetables, whole grains, beans, lentils, herbs, and spices, packing big flavors and aromas. Learn more about how a plant-forward diet can improve your health and longevity.

September- Chickpea and Tomato Coconut Curry Soup with Spiced Cashews -- This simple, fragrant, flavorful soup is made with pantry-friendly ingredients, warming spices, and creamy coconut milk. We will garnish the bowls with homemade roasted curry spiced cashews, zesty lime, bright cilantro, and thinly sliced red onion to take it to another level! This will be served with some organic brown basmati rice.

October- Vegetarian Quinoa Chili -- This comforting soup comes together quickly in the Instant Pot, but can also be made on the stovetop or in the slow cooker. It's healthy, hardy, filling, and loaded with vegetables, beans, lentils, and quinoa. We'll garnish the chili with all your favorite toppings. This will be served with homemade baked tortilla chips.

November- Instant Pot Wild Rice Soup -- This delicious soup uses cashews and white beans to create a naturally creamy base rich in plant-based protein. Meaty mushrooms, chewy wild rice, and aromatic herbs give this soup depth and flavor. You won't miss the chicken! This will be served with some whole-grain bread. 

December-  Zuppa Toscana -- This savory Tuscan soup contains russet potatoes, curly kale, caramelized onion, garlic, and vegan hot Italian sausage mixed in a rich, flavorful fennel-spiced broth. It will be your new family favorite for the winter season! This will be served with crusty focaccia bread for dunking