THE SOUP BOWLS - RECIPES -
Recipes Featured at PAG's Annual Soup Bowls Fundraiser
Four comforting recipes shared by participating restaurants and their incredible chefs
· DUCK DUCK DUMPLING SOUP
Miso mushroom broth · Confit duck · Roasted root vegetables
MISO MUSHROOM BROTH
1 L beef stock
1 L chicken stock
100 g white miso paste
100 g dried shiitake mushrooms
24 g minced garlic
24 g minced ginger
Salt and pepper to taste
CONFIT DUCK DUMPLINGS
100 g confit duck
20 dumpling wrappers
ROASTED ROOT VEGETABLES
250 g parsnips
250 g carrots
250 g sweet potato
· DUCK DUCK DUMPLING SOUP
METHOD
Combine beef stock, chicken stock, miso, shiitake, garlic and ginger in a large pot.
Bring to a boil, then reduce to a simmer for 1 hour. Season with salt and pepper. Store-bought stocks may be used.
Prepare dumplings by placing 5 g confit duck into each wrapper. Fold in half and seal with a little water.
Peel and cut vegetables into approximately 1-inch cubes.
Toss vegetables with olive oil, salt and pepper.
Roast at 450°F for approximately 45–60 minutes, until tender.
Add roasted vegetables and dumplings to the broth.
Bring to a boil for 1–2 minutes and serve hot.
· JAPANESE O CURRY SOUP
Japanese curry broth · Ramen · Chicken · Fresh apple
YIELD: 2 LITRES
SOUP INGREDIENTS
¾ cup diced white onion
¾ cup diced carrot
¾ cup diced potato
2 tsp minced garlic
2 tsp minced ginger
150 g sliced shiitake mushrooms
1.5 L vegetable stock
500 ml kombu dashi stock
3½ tsp S&B Oriental Curry Powder
2 tbsp canola oil
1½ tbsp flour
1 tsp cornstarch
Salt and pepper to taste
KOMBU DASHI STOCK
1 oz kombu
1 L water (for preparing stock; use 500 ml in the soup)
CHILI CURRY OIL
2 tbsp chili flakes
¼ tsp salt
½ tsp sugar
250 ml neutral oil
2 tsp S&B Oriental Curry Powder
Combine chili flakes, salt and sugar in a heatproof bowl.
Heat oil to 210–230°F and pour over chili flakes.
When cooled to approximately 160–180°F, add curry powder.
Cool to room temperature and strain through cheesecloth.
· JAPANESE O CURRY SOUP
METHOD
Prepare the kombu dashi
Soak kombu in cold water overnight in the refrigerator.
The next day, gently warm the water with the kombu still inside.
Remove kombu before the stock simmers, around 140–160°F. Reserve stock.
Prepare the curry soup
Preheat oven to 385–400°F.
Reserve ¼ cup each of onion, carrot and potato.
Toss the remaining vegetables with canola oil, salt and pepper.
Roast on a lined baking tray for 8–12 minutes, until tender and nicely browned.
Heat a frying pan until hot. Add oil and sear shiitake mushrooms on high heat. Season lightly and reserve.
In a large pot, heat oil and cook the reserved vegetables over medium heat.
Once onions are translucent, add garlic and ginger. Cook for 2–3 minutes. Season with 1 tsp salt.
Add curry powder and cook for 30 seconds.
Add flour and stir to form a roux.
Gradually add vegetable stock, one cup at a time, bringing to a boil between additions.
Add kombu dashi and bring to a simmer.
If needed, thicken with cornstarch mixed with cold water to form a slurry.
Add roasted vegetables and shiitake mushrooms.
Taste and adjust seasoning.
Cooked, shredded chicken thigh
Shredded Granny Smith apple
Thinly sliced green onion
Crispy onion and shiitake topper
Chili curry oil
TO SERVE Serve hot over cooked ramen noodles with:
CRISPY ONION & SHIITAKE TOPPER
Blend dried shiitake mushrooms separately into a powder.
Blend French's crispy fried onions separately.
Mix the two powders together.
ROASTED BUTTERNUT SQUASH SOUP
Coconut milk · Thyme · Lemon basil oil
YIELD: 3 LITRES
SOUP INGREDIENTS
2 large butternut squash
2 onions
4 cloves garlic
1 L thick coconut milk
1.5 L vegetable broth
1 tbsp thyme
1 tbsp paprika
Salt to taste
A little olive oil for roasting
ROASTED BUTTERNUT SQUASH SOUP
METHOD
Preheat oven to 400°F.
Peel, clean and cube the butternut squash.
Roughly chop onions and garlic.
Place vegetables in a roasting pan.
Coat with seasonings and a small amount of oil.
Roast for approximately 30 minutes, until tender.
Transfer roasted vegetables to a large pot.
Add coconut milk and vegetable broth.
Simmer for 10 minutes.
Blend with an immersion blender until completely smooth.
Serve hot, garnished with lemon basil oil.
½ cup fresh basil
1 tbsp lemon juice
½ tsp salt
¼ cup olive oil
3 cloves garlic
LEMON BASIL OIL
Place all ingredients in a small blender and blend until smooth.
Drizzle over soup just before serving.
METHOD
KARA LAHANA SOUP
Turkish-style collard greens · Kidney beans · Rice · Corn
YIELD: 4 SERVINGS
INGREDIENTS
1 bunch collard greens
1 onion, finely diced (brunoise)
4 cloves garlic, chopped
1 cup kidney beans
½ cup Baldo rice
1 cup corn
1 tbsp butter
1 tbsp olive oil
½ tbsp pepper paste
½ tbsp tomato paste
1 tbsp cornmeal
1.5 L vegetable stock
1 tsp pul biber
1 tsp smoked paprika
Salt and black pepper to taste
KARA LAHANA SOUP
METHOD
Soak kidney beans overnight.
Split collard greens lengthwise, then slice.
Lightly salt and massage the greens. Wash and drain.
Simmer kidney beans until tender. Set aside.
Sweat onion and garlic with butter and olive oil.
Add pepper paste and tomato paste, stirring continuously.
Add rice, cooked beans, corn and vegetable stock.
Add the prepared collard greens.
Season with pul biber, smoked paprika, salt and black pepper.
Bring to a boil, then simmer for 15 minutes.
Make a slurry with cornmeal and a little cold water.
Stir slurry into soup and continue cooking until thickened.
Serve hot.
DIETARY INFORMATION
Vegetarian
Gluten-free (verify stock and paste labels)
Free from nuts, sesame, seafood, egg, soy, mustard and sulphites as specified in the original recipe.
ALLERGEN NOTE: Contains butter (dairy).
SOUP BOWLS 2026
CONGRATULATIONS to ALL 12 of this year’s culinary competitors
who brought the sizzle to our soup showdowns!
A HEARTFELT THANK YOU TO:
The Penticton Potters’ Guild &
The Summerland Potters’ Guild
For their Tremendous Support!
Thank you to:
Petrasek Artisan Bakery
Neighbourhood Brewing
Save On Foods
Serendipity Wines
Yellow Dog Brewing
Westminster Tent & Party Rentals
A Shower of APPRECIATION To the OUTSTANDING STAFF 👏 & DEDICATED VOLUNTEERS of The Penticton Art Gallery! You make the magic happen every day!
Thank you to our event organizers, partners, and the PAG Event Committee for their hard work!
To Each Of Our Incredible Members, Supporters, and Ticket Holders -
THANK YOU for Making The 30th Annual PAG SOUP BOWLS another SUCCESS!
Wednesday October 28 - Results
People’s Choice Top Soup Award Winner 🏆
The Hub On Martin
Wednesday October 28 - Results
People’s Choice Top Soup Award Winner 🏆
The Hub On Martin
🎙️Honourable Mention
🥣 THE ANGRY VEGAN
🎙️ Honourable Mention
🥣 YELLOW DOG BREWING
As well as fantastic soups by:
DRAGONBOAT PUB
HIGHWAY 97 BREWING
Thursday October 29 - Results
People’s Choice Top Soup Award Winner 🏆
NEIGHBOURHOOD BREWING
🎙️Honourable Mention
🥣 JUST BAKED / 9 MILE NARAMATA
🎙️Honourable Mention
🥣 SUNFLOWER CAFE
As well as fantastic soups by:
ELMA
THEOS
SOCIALE
POLISH BISTRO
PAST EDITIONS:
loving MUGS 2025
The votes are in! Thank you to everyone who participated in the 8th Annual Loving Mugs Chili Cook-Off. We would like to congratulate the following award winners:
Ring of Fire (Spiciest Chili): Palmer Kitchen & Spirits
Climate Changer (The Beaniest Chili): Stillfood Bistro
Showmanship Award (Best Looking Chili): Highway 97 Brewing Co.
K.D. Lang Award (Best Vegetarian Chili): Gratify
People' Choice Award (Best Overall Chili): Cannery Brewing Co.
Shout out to our other delicious restaurants: Angry Vegan, Kristine Lee on behalf of The Art Gallery, Match Eatery, Pasta Factory, Socialē, and Theos.
Artisan bread was provided by Just Pies and Serious Breads, Craft Beer by Cannery Brewing, and atmospheric tunes by Daryl O'Neil.
Thank you to the community, our hard-working volunteers, and our dedicated gallery staff! Cheers to another delicious night celebrating the art coming out of our local kitchens.
PAST EDITIONS:
sOUP bOWLS 2024
On behalf of the Penticton Art Gallery, thank you to everyone who supported and participated in our 28th Annual Soup Bowls Fundraiser on November 13 and 14. Your involvement made this event a tremendous success, and we are truly grateful for your continued support.
Wednesday, November 13:
Angry Vegan, The Bench Market, Britbar, Brodo Kitchen, Elks Penticton Lodge 51, H & L Dumpling House, Highway 97 Brewing Co., The Hub on Martin, Match Eatery, Sociale, Stillfood Bistro, Theo’s Restaurant
Beer by: Highway 97
Wine donated by: The Community Foundation of the South Okanagan
Music by: Daryl O’Neill
People’s Choice Award winner: BRODO!
Thursday, November 14:
Cannery Brewing, Copper Mug, Dragonboat Pub, Elma, Gratify, Highway 97 Brewing Co., Chef Kristine Lee, Pasta Factory, Rusty Anchor, Stillfood Bistro
Beer by: Cannery Brewing
Wine donated by: The Community Foundation of the South Okanagan
Music by: Daryl O’Neill
People’s Choice Award winner: COPPER MUG!
RECIPE BOOK AVAILABLE SOON
PAST EDITIONS:
2024 loving mugs event!
February 8th, 2024
Doors at 6:30, Chili served at 7:00 pm
Bring on the heat!
A similar format to soup bowls, PAG challenges restaurateurs, caterers and and organizations to add some heat to life in February each year. Tickets include a handcrafted mug, all chili tastings, and a secret recipe book. Chefs will be competing for the People’s Choice Award, so come prepared with a good appetite and finely tuned taste buds!
PAST EDITIONS:
SOUP BOWLS 2023
Thursday, November 9th
Slackwater, Britbar, Angry Vegan, Naramata Inn, Cannery Brewing, Brodo Kitchen, Ann Doyon, Honey Toast, Friend of the Gallery Kristine Lee, Dream Café
Bread by: Just Pies
Beer by: Cannery Brewing
Wine by: Tightrope Winery
And the winner was….
DREAM CAFE!
Sunday, November 12th
Sociale, Highway97, Slackwater, Gratify, Neighborhood Brewing, Orolo Restaurant & Cocktail Bar, Honey Toast, Stillfood Bistro, Friends of the Gallery Donna Falk & Sharron Brown, Pasta Factory, The Bench Market, Friend of the Gallery Stefano Liapis
Bread by: Petrasek
Beer by: Highway 97
wine by: Tightrope Winery
And the winner was…
Sociale!
PAST EDITIONS:
LOVING MUGS CHILI-COOK OFF 2023
The Penticton Art Gallery Raised over $5,000 for Adult and Kid’s Programming at the Gallery during this years Loving Mugs!
Chili has been eaten, votes have been counted, and everyone had a fantastic time! Loving Mugs is sadly now over, but from death comes rebirth, and with the completion of loving mugs we now have 6 chili superlative winners as well as another event to look forward to- Soup Bowls will be happening in just 8 short months. A huge, whopping thank you to all our volunteers, our musical maven Daryl O’Neill, all the Penticton Art Gallery staff, our beer sponsor Cannery Brewing, our wine sponsor Time Winery, our bread sponsor Petrasek Bakery, and the absolutely fantastic, stellar, gorgeous restaurants that made some of the best chili we’ve had in 6 years of chili tasting:
Angry Vegan (The Climate Changer)
Cannery Brewing (People’s Choice)
Gratify (Best Vegetarian or Vegan)
HWY 97 Brewing (Best Toppings)
Sociale Enoteca (The Pepto Bismol)
Kristine Lee Representing PAG (Most Unique)