In the kitchen with soup-pa yorkregion.com bake bacon in cold oven

When you visit soup-pa on main street in newmarket, there’s no specific way to order your soup. Taking your time, engaging with other patrons and even asking for a sample is not only allowed, it’s encouraged. And the man behind the counter? He’ll likely have a big, friendly smile.

That man is nestor daniel, owner and chef of soup-pa, a quaint eatery offering nine to 12 different soups each day. The restaurant’s name — a play on “opa!” — pays homage to daniel’s greek canadian roots, and reflects the passion he feels for this project, which he started “for fun” in his retirement. And the community is slurping it up.

“I’ve been in lots of different businesses, and I’ve had friends who were chefs and I really enjoyed making different types of soups,” daniel says. “but it’s a big difference, a huge difference for me, making soups in the amounts we make.”


On a busy day, daniel will serve 250 to 300 litres of soup, enough for more than 100 people.Chicken noodle and with 60 to 70 different soup recipes in his cookbook, there’s always a diverse selection, like tomato and roasted red pepper, or moroccan split pea and zucchini, or chicken curry, available for diners. There are gluten-free, dairy-free and vegetarian options, too. Daniel recommends guests call the restaurant or check instagram in the morning for an update on what’s on the menu that day.

“it’s a healthy alternative to fast food,” he says. “we’re fast, and we’re reasonably priced. What I like about soup is that you can cater to anyone. We’ve got nine soups on a day, and they’re all really different. Over here, you will find a soup you will like.”

Top-selling soup: chicken noodle. “everyone says their chicken noodle soup is the best, but my chicken noodle soup is the best you’ve ever had. The difference is, there’s no MSG and it’s low in sodium. Every soup is made with fresh, real ingredients. Nothing dehydrated.”

Most requested soup: jerk chicken.Chicken noodle “I’m surprised that people really love this soup — it’s spicy. And I get asked all the time, ‘when are you having jerk chicken?’”

Chef’s favourite soup: beef lentil — and others. “there are so many. Potato bacon is another. I eat a different soup every day. You can’t get sick of soup. When you try the soups here, they have completely different tastes.”

The proof is in the lineup. The lunch rush reveals a constant stream of traffic, some dining in, others taking out. Communal tables mean you could be sitting with friends, neighbours or absolute strangers, all enjoying a big bowl of soup. Regular customers are known by name, and often by order. It’s this small-town charm that leaves a really nice taste.

Come summertime, soup-pa offers a scaled-down soup menu, with some colder options in addition to the hot favourites. Plus, daniel also serves ice cream at the adjacent ice cream shop on timothy street.

And when asked if he ever gets compared to the infamous soup nazi on seinfeld, he laughs, and says, “I may have heard that once or twice.Chicken noodle but I’m the opposite. I want everyone to feel welcome. I want them to feel at home.”

I loved cooking from when I was a kid. I wish I would have gotten into it before, as a career. You know what this is for me? This is retirement. This is having fun.

From an early age, I liked emeril lagasse, he’s good. Chef [gordon] ramsay — I like him, too, but emeril was the first; I would always watch his show.

Our chicken noodle. It drives me nuts when people order chicken noodle. I do so many flavourful soups, but chicken noodle is always there, too. It really is a comfort food people love.

Cut squash in half and remove seeds. Peel and chop carrots. Peel onion and cut in half. Place vegetables on a baking sheet, squash face up, and season with salt and pepper. Roast for 20 minutes.

Once vegetables are done roasting, scoop out the flesh of the squash and add it and the other vegetables to simmering stock. Bring to a boil, then reduce to medium heat and cook for 20 minutes.Additional minutes purée with an immersion blender.

Add coconut and cook an additional 5 minutes to amalgamate flavours. If the soup is not at the desired consistency, continue simmering for up to an additional 20 minutes.

When you visit soup-pa on main street in newmarket, there’s no specific way to order your soup. Taking your time, engaging with other patrons and even asking for a sample is not only allowed, it’s encouraged. And the man behind the counter? He’ll likely have a big, friendly smile.

That man is nestor daniel, owner and chef of soup-pa, a quaint eatery offering nine to 12 different soups each day. The restaurant’s name — a play on “opa!” — pays homage to daniel’s greek canadian roots, and reflects the passion he feels for this project, which he started “for fun” in his retirement. And the community is slurping it up.

“I’ve been in lots of different businesses, and I’ve had friends who were chefs and I really enjoyed making different types of soups,” daniel says.Chicken noodle “but it’s a big difference, a huge difference for me, making soups in the amounts we make.”

On a busy day, daniel will serve 250 to 300 litres of soup, enough for more than 100 people. And with 60 to 70 different soup recipes in his cookbook, there’s always a diverse selection, like tomato and roasted red pepper, or moroccan split pea and zucchini, or chicken curry, available for diners. There are gluten-free, dairy-free and vegetarian options, too. Daniel recommends guests call the restaurant or check instagram in the morning for an update on what’s on the menu that day.

“it’s a healthy alternative to fast food,” he says. “we’re fast, and we’re reasonably priced. What I like about soup is that you can cater to anyone. We’ve got nine soups on a day, and they’re all really different. Over here, you will find a soup you will like.”

Top-selling soup: chicken noodle. “everyone says their chicken noodle soup is the best, but my chicken noodle soup is the best you’ve ever had.Additional minutes the difference is, there’s no MSG and it’s low in sodium. Every soup is made with fresh, real ingredients. Nothing dehydrated.”

Most requested soup: jerk chicken. “I’m surprised that people really love this soup — it’s spicy. And I get asked all the time, ‘when are you having jerk chicken?’”

Chef’s favourite soup: beef lentil — and others. “there are so many. Potato bacon is another. I eat a different soup every day. You can’t get sick of soup. When you try the soups here, they have completely different tastes.”

The proof is in the lineup. The lunch rush reveals a constant stream of traffic, some dining in, others taking out. Communal tables mean you could be sitting with friends, neighbours or absolute strangers, all enjoying a big bowl of soup. Regular customers are known by name, and often by order. It’s this small-town charm that leaves a really nice taste.

Come summertime, soup-pa offers a scaled-down soup menu, with some colder options in addition to the hot favourites.Chicken noodle plus, daniel also serves ice cream at the adjacent ice cream shop on timothy street.

And when asked if he ever gets compared to the infamous soup nazi on seinfeld, he laughs, and says, “I may have heard that once or twice. But I’m the opposite. I want everyone to feel welcome. I want them to feel at home.”

I loved cooking from when I was a kid. I wish I would have gotten into it before, as a career. You know what this is for me? This is retirement. This is having fun.

From an early age, I liked emeril lagasse, he’s good. Chef [gordon] ramsay — I like him, too, but emeril was the first; I would always watch his show.

Our chicken noodle. It drives me nuts when people order chicken noodle. I do so many flavourful soups, but chicken noodle is always there, too. It really is a comfort food people love.

Cut squash in half and remove seeds. Peel and chop carrots. Peel onion and cut in half. Place vegetables on a baking sheet, squash face up, and season with salt and pepper.Additional minutes roast for 20 minutes.

Once vegetables are done roasting, scoop out the flesh of the squash and add it and the other vegetables to simmering stock. Bring to a boil, then reduce to medium heat and cook for 20 minutes. Purée with an immersion blender.

Add coconut and cook an additional 5 minutes to amalgamate flavours. If the soup is not at the desired consistency, continue simmering for up to an additional 20 minutes.

When you visit soup-pa on main street in newmarket, there’s no specific way to order your soup. Taking your time, engaging with other patrons and even asking for a sample is not only allowed, it’s encouraged. And the man behind the counter? He’ll likely have a big, friendly smile.

That man is nestor daniel, owner and chef of soup-pa, a quaint eatery offering nine to 12 different soups each day. The restaurant’s name — a play on “opa!” — pays homage to daniel’s greek canadian roots, and reflects the passion he feels for this project, which he started “for fun” in his retirement.Chicken noodle soup and the community is slurping it up.

“I’ve been in lots of different businesses, and I’ve had friends who were chefs and I really enjoyed making different types of soups,” daniel says. “but it’s a big difference, a huge difference for me, making soups in the amounts we make.”

On a busy day, daniel will serve 250 to 300 litres of soup, enough for more than 100 people. And with 60 to 70 different soup recipes in his cookbook, there’s always a diverse selection, like tomato and roasted red pepper, or moroccan split pea and zucchini, or chicken curry, available for diners. There are gluten-free, dairy-free and vegetarian options, too. Daniel recommends guests call the restaurant or check instagram in the morning for an update on what’s on the menu that day.

“it’s a healthy alternative to fast food,” he says. “we’re fast, and we’re reasonably priced. What I like about soup is that you can cater to anyone. We’ve got nine soups on a day, and they’re all really different.Chicken noodle soup over here, you will find a soup you will like.”

Top-selling soup: chicken noodle. “everyone says their chicken noodle soup is the best, but my chicken noodle soup is the best you’ve ever had. The difference is, there’s no MSG and it’s low in sodium. Every soup is made with fresh, real ingredients. Nothing dehydrated.”

Most requested soup: jerk chicken. “I’m surprised that people really love this soup — it’s spicy. And I get asked all the time, ‘when are you having jerk chicken?’”

Chef’s favourite soup: beef lentil — and others. “there are so many. Potato bacon is another. I eat a different soup every day. You can’t get sick of soup. When you try the soups here, they have completely different tastes.”

The proof is in the lineup. The lunch rush reveals a constant stream of traffic, some dining in, others taking out. Communal tables mean you could be sitting with friends, neighbours or absolute strangers, all enjoying a big bowl of soup. Regular customers are known by name, and often by order.Chicken noodle it’s this small-town charm that leaves a really nice taste.

Come summertime, soup-pa offers a scaled-down soup menu, with some colder options in addition to the hot favourites. Plus, daniel also serves ice cream at the adjacent ice cream shop on timothy street.

And when asked if he ever gets compared to the infamous soup nazi on seinfeld, he laughs, and says, “I may have heard that once or twice. But I’m the opposite. I want everyone to feel welcome. I want them to feel at home.”

I loved cooking from when I was a kid. I wish I would have gotten into it before, as a career. You know what this is for me? This is retirement. This is having fun.

From an early age, I liked emeril lagasse, he’s good. Chef [gordon] ramsay — I like him, too, but emeril was the first; I would always watch his show.

Our chicken noodle. It drives me nuts when people order chicken noodle. I do so many flavourful soups, but chicken noodle is always there, too. It really is a comfort food people love.Additional minutes

Cut squash in half and remove seeds. Peel and chop carrots. Peel onion and cut in half. Place vegetables on a baking sheet, squash face up, and season with salt and pepper. Roast for 20 minutes.

Once vegetables are done roasting, scoop out the flesh of the squash and add it and the other vegetables to simmering stock. Bring to a boil, then reduce to medium heat and cook for 20 minutes. Purée with an immersion blender.

Add coconut and cook an additional 5 minutes to amalgamate flavours. If the soup is not at the desired consistency, continue simmering for up to an additional 20 minutes.