Inspired, high-integrity soups using NC-grown produce that make the most of each season, no matter how short each may be
Welcome, we're glad you're here! We have three convenient ways to get our soups:
PORCH DROP & MARKET PICK-UP are designed for folks who want more flexibility to order when they want. For both programs, a handful of flavors are available each week. Pick and choose the soups you like and stock up on the ones you love. The menu and order form is posted on this site at 12pm Wednesday. Order by 3pm Thursday for Porch Drop home delivery on Fridays or 5am Saturday for pick-up at the Carrboro Farmers' Market. Sign up here to get our weekly menu and order form right in your inbox.
Our tried and true SUBSCRIPTION is great for folks who want to set it and forget it, and love to be surprised each week! Order once to secure your spot and then you're guaranteed soup and bread each week for the subscription, which can be picked up at a variety of locations in Chapel Hill, Hillsborough, Carrboro and Durham. Subscriptions are offered year round, and registration opens two weeks prior to the start of a new subscription. Look for a newsletter every 2 months with dates and details for each upcoming soup subscription. Use the link provided in those newsletters to sign up. (Spots tend to go quickly!) Sign up for our newsletter list here. The Spring Subscription runs April 27 - June 15. Stay tuned on social media and/or our mailing list for details.
No matter how you get our soups, rest assured it's the same great soup you've come to love -- inspired flavors using NC-grown produce and wholesome ingredients, making the most of each season however short it may be.
Thanks to the farmers at Transplanting Traditions for growing the beautiful lemongrass for this broth! Our take on the classic Vietnamese noodle soup, this robust broth brings you one step closer to enjoying a wonderful bowl of pho at your table. Don't skimp on the garnishes, many of which can be purchased at the farmers' market. Check out shortwintersoups.com/recipes for more ideas of what to do with this broth, including using it in our mushroom congee recipe.
Produce in this soup is sourced from these regional and local farms: Transplanting Traditions, Ten Mothers Farm + Sugar Hill Produce
Ingredients: water, carrot, onion, lemongrass, garlic, dried shiitake mushroom, ginger, vegan fish sauce, spices (star anise, black peppercorn, cinnamon stick, whole cloves). *FROZEN QUART*
Let me introduce myself if we haven’t already met. Tova here, owner/chef of Short Winter Soups. I started Short Winter Soups in 2010 after several years working on vegetable farms and as an artisan bread baker. I live in Chapel Hill with my husband and daughter, and love hot chocolate and spending time outside.