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Nude Meal: Soup of the Week

$19.00$29.00 available on subscription from $29.00 / week

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Nude Meal: Soup of the Week

Vegan • Nude Made • Large Feeds 3 – 4 • Small Feeds 1-2

Take a break from cooking so you can spend more time with your family/dog/self! We create weekly menus with meals crafted from thoughtful ingredients that we would feed our kids – and we do! All you need to do is reheat and serve. It’s like takeout without all the plastic waste.

Goes well with: A busy schedule!

Top Tip: Check out our other meal subscriptions! In addition to our Soup of the Week, we also have Asian Fusion and Chef’s Choice Nude Meals. And if you love the sound of all three, we also have an option to purchase The Tasty Trio!

Weekly Menus

5/18/24 Soup of the Week (Vegan): Gazpacho with Croutons and Quinoa Salad
It’s GAAAZPAAAAAACHO Season!!!!! THE favorite soup of the summer. As per usual, we serve this dish with our house-made croutons. And to make sure you’re completely full by the end, we’ve given you a hearty summer quinoa salad with fruit, greens and our berry vinaigrette.
Cooking Instructions: SO EASY: Top the gazpacho with croutons. Give the quinoa salad a drizzel of dressings and chow down.
Jar 1 – Gazpacho (Tomato, Cucumber, Red Onion, Red Bell Pepper, Cilantro, Red Wine Vinegar, Olive Oil, Salt, Pepper).
Jar 2 – Croutons (Bread, Olive Oil, Salt, Italian Seasoning).
Jar 3 – Quinoa Salad (Quinoa, Pears, Plums, Spinach, Olive Oil, White Wine Vinegar, Salt, Pepper, Lemon Juice).
Jar 4 – Berry Vinaigrette (Mixed berries, Dijon Mustard, Agave, Sea Salt, Pepper, Sunflower Oil).

5/11/24 Soup of the Week (Vegan): Zuppa Toscana with Arugula Salad
Zuppa Toscana – If there’s one thing we know about Italians, they know how to cook. We’re taking a page from their book with this creamy Tuscan Soup, filled with vegan sausage, kale, and potatoes and topped with our house made vegan parm. And because we care about your health, we’re also giving you a nice light arugula salad with toasted sliced almonds, strawberries and pickled onions.
Cooking Instructions: Heat the soup and top with croutons. Toss salad with dressing and serve.
Jar 1 – Zuppa Toscana (Vegan Sausage, Kale, Broccolini, Garlic, Potatoes, Coconut Milk, Salt, Pepper.)
Jar 2 – Vegan Parm (Cashew, Garlic, Nutritional Yeast, Salt.)
Jar 3 – Salad (Arugula, Almonds, Strawberries, Red Onion, Lemon Juice, Salt.)
Jar 4 – Berry (Vinaigrette (Mixed berries, Dijon Mustard, Organic Agave, Sea Salt, Organic Pepper, Sunflower Oil.)

Additional information


Large, Small

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We Love It With: Reusable Nude Foods Snack Bag!