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Seasonal Vegetable Soup by Chef Meagan



Chef Meagan's 
Seasonal Vegan Vegetable Soup
A Unique Blend of Yellowbird Grower-Sourced Veggies
Freshly Made; Heat and Serve
GET 10% Off with Coupon MEAGAN
Gluten-Free, Dairy-Free, Vegan

5 left

Hearty vegetable soup always prepared with love and fresh local ingredients. Enjoy!

Kennebec potatoes, red potatoes, Hershberger candy onions, busy bee organics butternut squash, great river organics carrots, cauliflower, zucchini, cabbage, Vegetable Stock,(water, celery, onions, carrots, zucchini, cauliflower, bok choy, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), thyme, rosemary, oregano, basil, garlic, canola oil, olive oil, kosher salt, and white pepper.

Instructions: Heat to 140 degrees and serve.

Chef Meagan's Food Truck

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.

Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami, and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students everyday. Kenyon went from serving more than 75% store bought to being the nations collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.
Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3 day charity event.

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