Carrot ginger

Carrot Ginger Soup
with Curry

Corn with basil

Corn with Basil and Smoked Cheddar Soup

Roasted sweet pepper

Roasted Sweet Pepper Soup with Goat Cheese

  Cauliflower

Cauliflower Soup
with Rosemary

Roasted tomato

Roasted Tomato Soup
with Herbs

 
  Potato leek

Potato Leek Soup

Cream of spinach

Cream of Spinach Soup

 

Stanford Hospital & Clinics' new daily menu for inpatients features organic, locally grown, sustainable ingredients. The Stanford Hospital & Clinics Farm Fresh program was developed in collaboration with Jesse Cool, a nationally recognized Northern California chef, restaurateur and food writer who has been an advocate and leader in healthy eating for over 30 years.

Cool's creative approach to developing a new menu option at Stanford Hospital reflects a basic principle - simple is best. Soup is the centerpiece of the new menu, with seven seasonal options and chicken noodle soup with vegetables offered each week. Inpatients will be able to take the recipes home by tearing off a section of the menus they receive while in the hospital.

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