Tuesday, June 25th


Sun April 6 from 1:00-2:30

Galloway’s Richmond (MAP)


Register Here or call (604) 270-6363


Prepare your body for the season by making soup using local, seasonal ingredients! Store-bought and even some restaurant soups contain too much sodium as well as preservatives, MSG and wheat.

(*seasonal, dairy-free, egg-free, veggie, wheat-free)

Let’s get back to basics with healthy, economical and nourishing homemade soups. For more on why soup really IS good food,click here.

More than recipes;  this class will focus on the technique for making all kinds of soups!

  • Basic seaweed and veggie stock

  • Miso, kale and sauerkraut soup

  • Stinging nettle and roasted garlic soup

  • Garnishes for beautiful presentation



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