Soup Swap Day – 21st January 2023

In January join with us in taking part in our new year soup initiative! We are spending January working towards #SoupSwapDay which is all about sharing recipes of soups and enjoying them as well as celebrating this modest dish. We are going to be working with the hundreds of families and individuals who use our services, sharing soup recipes, teaching members how to cook simple soups and creating soups from the ingredients available at our Hope Community Food Club and Hand Up services.

Join us in sharing the value of soup to those facing hardship this January by sharing your soup recipes on our social media channels or EMAIL US HERE with your ideas!

Celebrate Soup!

Trying something new is always with anticipation. Some of us very excited and yet some of us need encouragement. This is an opportunity to try something different!  Swap recipes as well as the soups themselves. You can always make it on another day.

By swapping recipes with neighbours and close ones you can make special bonds, food always bring us together. Are you one of those people that can create recipes off the top of your head? Do you just need to be in a kitchen with some ingredients? Or do you need to follow a recipe?

Whatever you do this is a great and positive way to try new things and bond with others.

The Versatility of Soup



Soups are so versatile; they can include so many different types of veg and many other ingredients.  The word ‘soup’ comes from Latin and is derived from the word ‘suppa.’ This translates into ‘slice of soaked bread in soup’.  So, it is an old word that has kept its meaning. The humble soup has been around for over 20,000 years. And can of course include any food but veg are so easy to turn into soups if it is going to be an easy and quick meal.

I work at an Oxford Youth Club, and I made recently, a very simple lentil and tomato soup with the children. Some of them got involved, chopping onions and garlic (some tears were shed), and opening tins of tomatoes and packets of lentils. The finished product was so good! Sadly, few of the children were willing to try.

Yet soups are the sort of food that have been going for years. They are cheap and easy and yet some of the tastiest foods we will ever eat. You can make them with leftovers like potatoes, carrots, turnips, and cabbage. Tinned tomatoes and that bag of red lentils in the back of the cupboard. Many of us keep a stash of garlic and onions and there you go, we are set.

By adding ingredients like paprika, chilli or herbs as well as stock we can alter the taste and create such wonderful flavours. I cannot think of anyone who doesn’t like soup. Eaten with or without bread. If it is thick then it will fill you up, if it is like a broth it will cleanse. We can really benefit from eating soup.

Some Recipes to get your started:

Carrot Soup with Kale & Chilli Salsa

This one is easy to make and tasty with the salsa, if you don’t like spices or heat then make it without the chilli!




5 large carrots, peeled and chopped

2 cloves garlic peeled

1 large onion peeled and chopped

1 tbsp Bouillon stock

1 tbsp butter

1 pint water


1 tbsp honey


For the salsa

 3 Kale leaves

 1 red chilli

 Juice half lemon


20 grams rocket leaves

2 tbsp rapeseed oil



Place the butter in a large saucepan and melt, add the onion, garlic and carrots and stir for about 2 mins. Season and add the stock, seasoning and stir well. Add the water and leave to bring to the boil on gentle heat. Taste and season if needed. Add the honey and simmer for about 30 minutes. When cooked leave to cool for some time and the blitz until smooth.

 For the salsa, place all the ingredients in a food processor and blitz until it becomes well mixed and resembles a salsa. Serve with the soup to add taste and texture.

Carrot, Radish & Gram Flour Loaf


300 grams carrots

50 grams radishes

1 tbsp Bouillon Stock

1 tbsp nutritional yeast

150 grams gram flour


2 tbsp pumpkin seeds

2 tbsp flax seed

2 tbsp olive oil

2 eggs


First of all blitz the carrots in a food processor until shredded, add the radishes and the seeds, flax and season well. Then add the olive oil and the yeast and stock. Transfer to a large bowl and add the flour and eggs. Mix well. Season if needed.

Bake in a preheated oven at 160 degrees for about thirty-five minutes. And enjoy with lashings of butter.

Connect and Share

Come and join us on our social media channels to share our love of soup.

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