Zoup! is a new franchise restaurant in town. If you follow Woodland Rd. east past the Berkshire Mall you will end up in the parking lot of The Shoppes at Wyomissing, an upscale strip mall where you will find Zoup! situated more or less in the middle of the strip.
My first impression of Zoup! was that is very clean and the staff was very helpful and answered all our questions — even offering free samples of the soup before we ordered. In appearance Zoup! is reminiscent of a scaled down version of Panera Bread; scaled down because they don’t have a bakery (or any desserts) on the premises. Zoup! offers soups, salads, and sandwiches freshly made at reasonable prices. They had four vegetarian soups on the menu the night we were there: vegetarian split pea, tomato basil, wild mushroom barley, and butternut squash (that is a larger selection than Panera, which usually only offers one, sometimes two). Any salad can be made into a wrap. Sandwiches can be ordered deli-style or grilled.
My partner and I both decided on the vegetarian split pea soup (large) and a “cali veg sandwich”, which we split (whole sandwiches are quite large). For an extra $1.99 any soup can be served in a bread bowl. We each had freshly brewed iced tea (free refills). Everything we had was delicious. With the soup you get a good-sized complimentary fresh roll (three choices: white, wheat, or multigrain), so there really is no need to purchase the bread bowl unless you really love bread.
Zoup! occasionally publishes coupons, and we had one that night for “buy one get one free soup.” That was worth about $5.50 — what a deal! With our coupon our entire bill for two, including tax, came to only $15.08. We will definitely go back to Zoup! It’s a nice place to go for a healthy lunch or casual dinner while shopping. They also have free wi-fi. See them on the web @www.zoup.com
I thought Zoup! was a great value for the money. Plus, they have free internet!
This is an easy dressing that you can mix up in minutes with common ingredients you already have in your kitchen. It’s the best!
1/3 c. red wine vinegar
1/4 c. of chopped fresh dill OR 1 Tbsp. dry dill weed
juice of 1/2 lemon
1 1/2 tsp. salt
1/2 tsp. ground pepper
Whisk all above ingredients together until well blended.
Then add 2/3 – 3/4 c. extra virgin olive oil, and whisk again.
Serve over a salad that includes Romaine lettuce, sliced sweet onion, sliced green bell peppers, cucumbers, black Greek olives (Kalamata), and tomatoes. Top with crumbled feta cheese (look for vegetarian) if desired.
( Note: Sometimes I toss everything above with cooled cooked wholegrain pasta to make a complete meal.)
This is a recipe that has been making the rounds in Berks County for a couple of years now. I’ve made a few alterations to make it more acceptable for a healthy diet. The recipe makes a huge amount, so use a very large salad bowl to mix and serve. Easy to make and requiring only a few simple ingredients, it is perfect as a take along dish for picnics or group dinners. Everyone will love it!
2 pkgs. vegetarian ramen soup noodles
1 16oz. bag coleslaw mix with carrots
1 c. raw sunflower seeds(Once I ran out of sunflower seeds and substituted 1/2 c. pine nuts and 1/2 c. pumpkin seeds, which worked just fine)
1 c. slivered almonds
1/2 c. sweetener (raw or white sugar, agave, or honey. Use honey only if you intend to eat all the salad that day — honey contains enzymes that will cause the slaw to wilt by the second day)
1/3 c. vinegar
1/4 – 1/3 c. extra virgin olive oil
diced scallions (optional)
Combine coleslaw, nuts, scallions, and crushed ramen noodles (reserve seasoning packets)
Just before serving mix together: oil, sweetener, vinegar, and the two ramen flavor packets. Pour this dressing over other ingredients in the bowl, and toss to evenly coat. Serve.
This is an easy salad to throw together the night before your event. We like it served with guacamole and tortilla chips. If you have any leftover you can add some cooked pasta (and a little extra salsa if necessary) to it and have it either cold or hot the next day.
1 16 oz. can black or dark red kidney beans, drained and rinsed
1 16 oz. can corn, drained and rinsed
1 small can sliced black olives, drained and rinsed
1/2 – 3/4 c. chunky style salsa
1/2 chopped green or red pepper
3 sliced scallions
juice of 1 lime
1 Tbsp. extra virgin olive oil
salt and pepper to taste
Combine all ingredients in a bowl and toss gently. Refrigerate several hours before serving for flavors to blend.
I took this to a covered dish picnic today and had several requests for the recipe. It’s really quite simple, so here it is for you to try:)
1 large cucumber, peeled and thinly sliced
Combine in a cup: 1 tsp. salt
2 Tbsp. Nayonaise (soy Miracle Whip type dressing)
2 Tbsp. white vinegar
1 tsp. dry dill weed or one sprig of fresh dill
Pour sauce over cucumber slices and toss lightly until all slices are coated. Refrigerate at least 45 minutes before serving for flavors to blend. This recipe may be doubled or tripled — adjust salt measurement to your preference.
This is a so-o-o simple recipe for times when you are out of greens (or just want a change from a green salad), but still want to have a fresh salad with your meal. There are only two main ingredients plus my favorite honey/lemon dressing which I use on many salads. It’s a sweet/tangy flavor that appeals to adults and kids.
3 cups grated raw organic carrots (about 3 large carrots)
1/2 cup organic raisins
Juice of one lemon
Equal amount of honey
Whisk lemon juice and honey together, and pour mixture over grated carrots and raisins. Refrigerate until served.