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How to Turn Our Instant Soups into a Meal

Zora of Wild Zora stands in her kitchen holding Wild Zora French Lentil Soup packet and a plate of French Lentil Stuffed Mushrooms

Our instant soups don’t always have to be just soups! You can turn them into meals as well! They add delicious flavor to your quinoa or rice, and I have also used them on ramen noodles and in dips and spreads. There are 3 vegan and dairy-free recipes that I created last weekend. I basically made them up using what I had in my pantry and refrigerator. 

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NEW Healthy, Instant Plant-Powered Soups

Vibrant vegetables scattered across a white wood plank background, with three mugs containing soup. Packets of Wild Zora New Vegan Soups are placed above the veggies and mugs of soup.

Many of you have been asking for vegan versions of the Wild Zora Instant Soups and we are finally delivering. We cannot wait for you to try them, and let us know what you think!

To be totally honest, I was a little worried about creating vegan soups because I am not a vegetarian or vegan. Years ago, I tried a macrobiotic diet for a few weeks. I very much enjoyed it, but my husband really (I mean really) could not digest whole grains and some types of beans. I knew we needed more balance (and less bloating & gas). 😉

Nonetheless, we welcomed the challenge and got to cooking and experimenting! We tried many kinds of beans including peas, lentils, black beans, garbanzo beans, navy beans, and white beans to find the best tasting, and most nutritionally-balanced ingredients. In the end, green lentils and garbanzo beans (chickpeas) won the contest for their taste, high fiber and protein content!

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