According to Mintel's 2011 Menu Section Review for Soup, 34 percent of consumers said that they would like to see more vegan soups than are currently available, and a 2011 American Dietetic Association (ADA) survey found that 48 percent of consumers said that they were eating more whole grains than in the prior year. With a continuous eye towards evolving consumer preferences, Chelsea, Mass.-based Kettle Cuisine launches two new dairy-free, gluten-free, vegetarian varieties of soup to help customers satisfy the resurging demand for vegan soups and meals that incorporate whole grains. All natural, fully prepared handcrafted varieties include: Aztec Chili with Ancient Grains, a light vegan chili which includes tender cannellini and pinto beans, caramelized onions, red and green peppers and a wholesome blend of quinoa, amaranth and millet with lime juice, cilantro and ancho chili; and Yellow Pea Soup with Roasted Red Peppers, prepared with slow simmered yellow split peas, carrots, roasted red peppers and caramelized onions with marjoram, thyme and a pinch of sea salt.
