Go soups! If you click on this post you can see my little souper hero animation. You may have noticed we’re making lots of soups this winter. And while we believe all our food helps the environment, there’s something extra special about soup. We want everybody to eat more soup. Read on if you’re interested in learning more about the climate-fighting powers of soup.
- Unlike other items, more of the nutritional value stays in soup – nothing is wasted or cooked out. They’re efficient little heroes.
- Our soups come into season in the winter, and they use ingredients harvested close to home instead of trucking things in from far away. Carrots, beets, parsnips, and turnips from Michael Docter’s farm. Mushrooms from Rhode Island Mushroom Co. Chickpeas from Connecticut.
- We use lots of organic ingredients in our soups. Michael Docter’s carrots, beets, parsnips, and turnips again. Lentils and farro from Timeless Seeds in Montana. Better for the soil and for the folks working the soil.
- Our soups don’t have any meat in them, so they don’t contribute greenhouse gases to the environment (the most impactful way of helping fight climate change)!
If you have a soup today at Clover, let us know what you think. We’ve been working on ways to make our soup offerings more compelling, so you might notice new packaging, more soups offered at each location, and a better garnish game.
Chris and Martina are teaching 5 soup-making classes this winter so you can continue the fight at home. Sign up for one here.
