St John's College Cambridge Buttery Weekly Menu

Root vegetable broth with speckled lentils and chestnut mushrooms

Bombay frankie: corn tortilla filled with Bombay potato, lentil and chickpea dal, vegan mint and green chilli yoghurt

Green Goddess soup with broccoli, spinach and butter beans

Mozzarella, aubergine and basil pesto stromboli, marinara sauce

Chestnut mushroom, fennel and tarragon soup

Creamy sweetcorn, potato and red pepper chowder

Moroccan spiced sweet potato soup with toasted chickpeas

Tempeh paprikash, tomato and paprika sauce, red bell peppers, gluten free pasta with herbs

Minestrone soup with black cabbage and macaroni

Roast parsnip and sweet potato soup