At Boulder Organic! we are exploring new boundaries every day to #MakeSoupBetter. By staying true to our mission, we continue to produce incredibly delicious soup that is ALWAYS organic, gluten-free and non-GMO! In striving to make all this better-ness accessible to all we have found ourselves pushing the limit…from land to air. That’s right, you can now experience what nature intended food to taste like in the sky! So, if you’re traveling internationally on Delta … Continue reading →
Of course, we’re big fans of soup around here, but sometimes we like to kick our dinner dishes up a level and our soups turn into the perfect base for a delicious meal! This week we took our Cuban Black Bean soup and turned it into an amazing quinoa bake that can be a vegan, vegetarian or protein dish, depending on a final last few ingredients! The same recipe would be delightful with our … Continue reading →
Ingredients: 1, 24 oz. tub Boulder Organic! Red Lentil Dahl soup 1 cup cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature. Then mix in 1 cup of chopped spinach and finish with a sprinkle of cilantro and a quick squeeze of lemon juice.