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Five soups to make this November with Baton Roots veggies

Brace yourselves, it’s soup season. As the days have become shorter and the temperatures continue to drop, it’s the perfect time to warm up with a bowl of hearty, veggie-filled soup. This November, our Baton Roots farms are bursting with tons of root vegetables, greens and other vibrant veggies. Here’s what’s fresh at the farm this month and recipe inspiration on how to use your seasonal produce.

What's fresh at the farm this November:





Collard greens

Mustard greens



Soups to make:

Black-eyed pea and collard green soup

For a hearty, textured soup packed with protein that marries well with cornbread (Pictured)

Broccoli cheddar soup

For a creamy, cheesy, mouthwateringly good soup that pairs perfectly with French bread

Cabbage roll soup

For a comforting, meaty, savory hot bowl of goodness inspired by European cabbage rolls

Roasted butternut squash and turnip soup

For an anti-inflammatory, nutritional veggie soup that is good for your gut health

Sweet potato cauliflower soup

For a layered, flavorful, vegan soup featuring coconut milk, veggies, sweet potato and spices

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