The team behind Yellowbelly and Retreat Gastropub rolls out delivery-only vegan soups.

One of the trends changing the restaurant industry is the rise of the “ghost kitchen,” delivery-only cooking operations driven by surging online orders and operated from commercial or satellite kitchens. On Point Hospitality owners Tim Wiggins and Travis Howard announced today that they’re bringing the trend to St. Louis with vegan soup concept Soupboi.

Chef Ben Tulin created the recipes for Soupboi’s tightly focused selection of vegan soups. The soups will be prepared in the kitchen at Yellowbelly, where Tulin is executive chef. Options include tortilla soup, a cashew crema with crispy tortillas and cilantro; cauliflower red curry soup with white rice and crispy chickpeas; a coconut and ginger soup with barley, crispy garlic, and turmeric; and miso mushroom soup with grilled bread.

Read the full article on St. Louis Magazine.