Split Pea: Vegetarian
European recipe. Mounds of tender green split peas and vegetables in a rich vegetable stock.
Friday April 24, 2026
Delivery will not be available Monday 4/20 through Friday 4/24.
We regret any inconvenience.
Please use Door Dash, Grub Hub or Uber Eats for any deliveries during this time.
COLD QUARTS:
Roasted Red Pepper Chicken & Orzo
Cheeseburger Macaroni
Crab & Corn Chowder
SOUPS OF THE DAY:
Split Pea (LF/GF/V)
Grandma's Chicken Noodle (LF)
Cock A Leekie (GF)
Gulfport Gumbo
WRAP OF THE WEEK:
Roast Beef
At NY Soup Exchange our soups, wraps, and salads are handcrafted using the freshest ingredients, locally sourced whenever possible. We invite our customers to choose from many scrumptious dishes including lots of vegetarian, gluten-free, and heart healthy options.
Delicious, wholesome food is our passion. We cook from scratch and serve our tasty soups to our families, friends, and community. Stop in and join us for lunch today!
For the best service use our Online Ordering system.
Ken is the classically trained chef and owner of NY Soup Exchange in Garden City, with over 40 years of culinary experience. His restaurant is known for its healthy and comforting food, with a menu featuring a daily variety of homemade soups, salads, grain bowls, and wraps. The priority is health-conscious cooking methods and offerings heart-healthy options.
The NY Soup Exchange, founded by Chef Ken D. Kaplan on June 24, 1997, is located at 945 Franklin Avenue in Garden City, New York. In addition to a variety of soups, the restaurant offers wrap sandwiches, custom-made salads, and grain bowls. The restaurant's hours of operation are Monday through Friday, from 11 am to 3 pm, and it is closed on weekends and holidays.
European recipe. Mounds of tender green split peas and vegetables in a rich vegetable stock.
(Low-fat) Just like Grandma used to make. Tender chicken breast, vegetables and pasta in a rich chicken stock.
Cajun recipe. Tender crawfish, sausage, rice, vegetables, and fresh herbs in a spicy Creole flavored seafood sauce.
16th century Scottish recipe. Tender chicken breast, caramelized leeks/onions and an unusual fruit garnish in a sweet chicken stock.
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