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