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DTSTART;TZID=America/New_York:20261012T170000
DTEND;TZID=America/New_York:20261012T180000
DTSTAMP:20260910T230019Z
CREATED:20260910T225231Z
LAST-MODIFIED:20260910T230019Z
UID:10005368-1791824400-1791828000@dokindworks.org
SUMMARY:Make Cream of Zucchini Soup to Share With Others
DESCRIPTION:Join KindChef Alexato make a Cream of Zucchini Soup. After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nCream of Zucchini Soup\n\n\n\nIngredients\n\n5 lbs zucchini\, chopped or sliced (will be blended)\n2 cups chopped shallots\, scallions\, and/or 2 large white onions\n3 Tbsps olive oil\n14-18 cups vegetable broth\n¾ cup wine vinegar\n1 Tbsp tarragon\n1-1/2 cups quick cooking farina (cream of wheat) or oatmeal. Label GLUTEN if you use farina\nSalt & pepper\n\nInstructions\n\n\nHeat olive oil on medium.  Add onions/shallots.  Sprinkle with salt.  Cook slowly 4 mins until tender and translucent\, stirring occasionally so nothing burns. \nAdd zucchini.  Stir.  Cook 5-8 mins until tender. Periodically stir the zucchini so it gets rotated in the pot and the top level cooks! \nAdd broth\, vinegar\, tarragon\, pepper.  Stir.  Bring to boil.  Stir in farina / oatmeal.  Lower heat.  Simmer\, partially covered\, 20 mins.  (If using steel cut oatmeal\, simmer 25-30 mins.) \nBlend soup.  Garnish with herbs.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Cream of Zucchini Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports): Drop off Tuesdays\, Thursdays\, or Fridays 9-11 am.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-cream-of-zucchini-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/09/Vegan-Zucchini-Soup-e1789080740402.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261018T170000
DTEND;TZID=America/New_York:20261018T180000
DTSTAMP:20260909T012323Z
CREATED:20260826T134532Z
LAST-MODIFIED:20260909T012323Z
UID:10005358-1792342800-1792346400@dokindworks.org
SUMMARY:KindSoup for Students - Make Cozy Autumn Wild Rice Soup to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Cozy Autumn Wild Rice Soup (based on this  Gimme Some Oven recipe).  \nThis KindSoup favorite is “loaded up with lots of my favorite fresh seasonal produce\, from sweet potatoes to kale\, mushrooms\, carrots\, celery and onions. It’s made nice and hearty with the addition of wild rice\, which just so happens to be lower in calories and higher in protein than many other rices. But best of all\, it is made with the most irresistible broth\, seasoned with garlic and “the bays\,” as I call them\, and made creamy with either the addition of coconut milk\, cream or a roux-based cream sauce.” – Gimme Some Oven \n After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nCozy Autumn Wild Rice Soup\n\n\n\n\nbutter or olive oil for sauteing veggies\n12 cups vegetable stock (or chicken stock)\n2 cups uncooked wild rice\, or 1.5 cups wild rice blend (cooks faster than pure wild rice) or regular rice of your choice. Lundberg Farms has a good wild rice blend\, available often at Giant\, Safeway etc.\n16 ounces baby bella mushrooms\, sliced\n8 cloves garlic\, minced\n4 medium carrots\, diced\n4 ribs celery\, diced\n2 large (about 2 pounds) sweet potatoes\, peeled and diced\n2 small white onions\, peeled and diced\n2 bay leaves\n3 tablespoons Old Bay seasoning\n2 (14-ounce) cans unsweetened coconut milk\n4 large handfuls of kale\, roughly chopped with thick stems removed\nfine sea salt and freshly-cracked black pepper\, to taste\n\nSoup Instructions\n\n\n\nGenerously cover the bottom of your soup pot with butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes\, stirring occasionally\, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes\, stirring occasionally\, until fragrant. \nAdd in all the base ingredients: the vegetable or chicken stock\, wild rice**\, mushrooms\, carrots\, celery\, sweet potato\, bay leaf and Old Bay seasoning.  Stir to combine. \nSimmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low\, cover and simmer for 30 to 40 minutes until the rice is tender\, stirring occasionally. \nAdd the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning\, if you would like) as needed. You can add additional broth if the soup is too thick from the rice. \nServe. Serve warm and enjoy! To package for freezing\, cool the soup\, then carefully ladle into containers. Label as described below. Indicate on the label that the soup has coconut milk (a potential allergen). \n\n*Alternate cream sauce recipe: In place of the coconut milk\, you can either add  half and half.  Or you can make a cream sauce by melting 6 tablespoons of butter in a (separate) saucepan over medium-high heat\, whisking in 1/2 cup flour for one minute\, and then whisking in 3 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer\, at which point it will thicken\, then remove from heat and add the sauce to the soup once the rice has completely cooked. \n** The recipe uses 100% wild rice\, but cooking time may vary if you use a wild rice blend or a different type of rice. \n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, October 18th cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Cozy Autumn Wild Rice Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-cozy-autumn-wild-rice-soup-to-share-with-others-2/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/07/Cozy-Autumn-Wild-Rice-Soup-7-e1785501957402.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261019T170000
DTEND;TZID=America/New_York:20261019T180000
DTSTAMP:20260826T134920Z
CREATED:20260826T134104Z
LAST-MODIFIED:20260826T134920Z
UID:10005356-1792429200-1792432800@dokindworks.org
SUMMARY:Make Cozy Autumn Wild Rice Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Cozy Autumn Wild Rice Soup (based on this  Gimme Some Oven recipe).  \nThis KindSoup favorite is “loaded up with lots of my favorite fresh seasonal produce\, from sweet potatoes to kale\, mushrooms\, carrots\, celery and onions. It’s made nice and hearty with the addition of wild rice\, which just so happens to be lower in calories and higher in protein than many other rices. But best of all\, it is made with the most irresistible broth\, seasoned with garlic and “the bays\,” as I call them\, and made creamy with either the addition of coconut milk\, cream or a roux-based cream sauce.” – Gimme Some Oven \nAfter completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nCozy Autumn Wild Rice Soup \n\n\n\nIngredients\n\nbutter or olive oil for sauteing veggies\n12 cups vegetable stock (or chicken stock)\n2 cups uncooked wild rice\, or 1.5 cups wild rice blend (cooks faster than pure wild rice) or regular rice of your choice. Lundberg Farms has a good wild rice blend\, available often at Giant\, Safeway etc.\n16 ounces baby bella mushrooms\, sliced\n8 cloves garlic\, minced\n4 medium carrots\, diced\n4 ribs celery\, diced\n2 large (about 2 pounds) sweet potatoes\, peeled and diced\n2 small white onions\, peeled and diced\n2 bay leaves\n3 tablespoons Old Bay seasoning\n2 (14-ounce) cans unsweetened coconut milk\n4 large handfuls of kale\, roughly chopped with thick stems removed\nfine sea salt and freshly-cracked black pepper\, to taste\n\nInstructions\n\n\nGenerously cover the bottom of your soup pot with butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes\, stirring occasionally\, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes\, stirring occasionally\, until fragrant. \nAdd in all the base ingredients: the vegetable or chicken stock\, wild rice**\, mushrooms\, carrots\, celery\, sweet potato\, bay leaf and Old Bay seasoning.  Stir to combine. \nSimmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low\, cover and simmer for 30 to 40 minutes until the rice is tender\, stirring occasionally. \nAdd the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning\, if you would like) as needed. You can add additional broth if the soup is too thick from the rice. \nServe. Serve warm and enjoy! To package for freezing\, cool the soup\, then carefully ladle into containers. Label as described below. Indicate on the label that the soup has coconut milk (a potential allergen). \n\n*Alternate cream sauce recipe: In place of the coconut milk\, you can either add  half and half.  Or you can make a cream sauce by melting 6 tablespoons of butter in a (separate) saucepan over medium-high heat\, whisking in 1/2 cup flour for one minute\, and then whisking in 3 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer\, at which point it will thicken\, then remove from heat and add the sauce to the soup once the rice has completely cooked. \n** The recipe uses 100% wild rice\, but cooking time may vary if you use a wild rice blend or a different type of rice. \n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Cozy Autumn Wild Rice Soup ” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-cozy-autumn-wild-rice-soup-to-share-with-others-3/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/07/Screen-Shot-2025-07-30-at-4.05.23-PM-e1756836462479.webp
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261026T170000
DTEND;TZID=America/New_York:20261026T180000
DTSTAMP:20260910T230412Z
CREATED:20260910T230412Z
LAST-MODIFIED:20260910T230412Z
UID:10005369-1793034000-1793037600@dokindworks.org
SUMMARY:Make Roasted Garlic Chicken Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Roasted Garlic Chicken Soup (based on this recipe from Mom to Mom) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nRoasted Garlic Chicken Soup\n\n\n\nIngredients\n\n2 heads of garlic \n8 Tablespoons of olive oil\, divided \n4 chicken breasts \n2 Tablespoon of poultry seasoning \n1 cup of onion\, diced \n2 cups carrot\, sliced into thin rounds \n2 cups celery\, thinly sliced \n2 lemons\, zested \n16 cups of low-sodium chicken broth \n2 cups orecchiette pasta [or other small pasta]  (Prepare ahead of time to avoid pasta absorbing too much liquid.) \nsalt and pepper to taste \n6 sprigs fresh thyme \n\nPrepare garlic and chicken ahead of time!  \nInstructions\n\n\nHeat oven to 400 degrees. Trim top off garlic. Drizzle with one Tbsp olive oil.  Wrap in foil and bake 35-40 mins. \nDrizzle chicken with 2 Tbsps olive oil.  Season with poultry seasoning.  Roast in oven w/garlic for 25 mins.  Shred with a fork when cooked. \nHeat remaining 2 Tbsps olive oil over medium-high heat.  Add onion\, carrot\, and celery.  Sauté 10 mins\, stirring frequently.  Add roasted garlic and cook another 5 mins. \nAdd broth and bring to a boil.  Add pasta and cook for 10-12 mins if you haven’t pre-cooked pasta. \nReduce temperature to low.  Add chicken\, lemon zest\, thyme.  Stir in pre-cooked pasta once soup is turned off. \n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Roasted Garlic Chicken Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.  \nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports): Drop off Tuesdays\, Thursdays\, or Fridays 9-11 am.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!\nCordell Place 4715 Cordell Ave\, Bethesda\, MD\, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup\, casserole\, and/or banana bread. If no staff member is available\, call 240-316-5994 for assistance. Street parking is available; if parking is limited\, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-roasted-garlic-chicken-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/09/Roasted-Garlic-Chicken-Soup-e1789081434594.jpg
GEO:37.09024;-95.712891
END:VEVENT
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