Quinoa soup at Fresh Pot Cafe. (Photo by Mark Gilliland)‘Tis the season of soup, and you won’t find any in the city like the ones currently being cooked up at Fresh Pot Cafe. Specializing in authentic Ecuadorian and American fusion fare, the family-owned cafe’s recipes are equal parts colorful, flavorful and original.
Varieties new to Fresh Pot’s seasonal soup menu include cauliflower cream, minestrone and the best-selling quinoa — a smooth, milk-based soup featuring carrots, corn, protein-packed quinoa and, of course, a blend of South American spices. It is served with two slices of crostini and a side of the restaurant’s spicy “aji” sauce, which, due to popular demand, is also available to buy in bulk.
Fresh Pot’s scratch-made soups rotate throughout the week, depending on ingredient availability.
Should you chose to supplement your soup with an appetizer, Fresh Pot now offers its potato cakes a la carte. The potato cakes are the shape of biscuits and the color of yams, though they are actually made using Russet potatoes. Their golden hue comes from mild-flavored spices, deliciously complemented — both in color and in flavor — by the dish’s side of pico de gallo and avocado slices.
From its piping hot soups to its warm, comforting ethnic eats, Fresh Pot is a true celebration of the season.