Address: Impact Hub Birmingham 58 Oxford Street, B5 5NR Birmingham, United Kingdom
Time: Doors open from 11am pitching starts at 12noon
Ends: about 2pm/2.30pm
Cost: A suggested £5 entry gets you a VOTE, some tasty FOOD, and INVESTMENT into a new project that will help our beautiful city! ALL the door money goes to the project with the most votes.
We know January can be a hard month but we’re determined to bring the sunshine to winter with plenty of community spirit and some much-needed warmth. We’ll have 4 great PROJECTS for you to choose from, you’ll be given a chance to VOTE for your favourite and have some very tasty SOUP and lunch.
Our next event is a family-friendly SOUP with kids very much welcome to take part. Hosted once again at Impact Hub Birmingham this SOUP will have a small play area for little ones and some entertainment courtesy of the fabulous Lumi HD
BRING SOME FOOD
If you would like to bring some food we’d love to hear from you. We don’t have heating facilities so please bear that in mind but anything that can be shared is welcomed. Just email the team and let them know what you can bring firstname.lastname@example.org.
NEXT SOUP DATES FOR YOUR DIARY
Thursday 18th February (7-9pm) Saturday 19th March (12-2pm) Wednesday 20th April (7-9pm)
Doors open an hour before for chats and fun.
If you have a project you want to get off the ground, no matter what stage you are at, then why not pitch at the next SOUP? It is VERY easy to apply via our simple online form. Deadlines for the next 3 months are below and all we ask is that your project should benefit the people of your community in some way! Simple… Apply here.
Next deadlines: Friday 5th February, Friday 4th March, Friday 8th April
SOUP RECIPE >
Beetroot and Coconut Soup
After the festive excess we asked the Bearwood Pantry team (and makers of Birmingham SOUP soups) to give us a tasty, wholesome, healthy recipe to kickstart your 2016!
500g roasted beetroot and then chopped
2 onions chopped
3-4 cloves of garlic sliced
thumb sized piece of ginger
lemongrass, Kaffir leaves (didn’t have either of these so used some chopped preserve lemon)
teaspoon of cumin, chilli (fresh, dried, powdered)
Stock – enough to cover probably about a pint (depends how thick you want your soup)
Coconut (milk, dessicated) either will work. Add just under a tin.
Gently saute onion till soft and transparent for 10 mins, add garlic and spices and gently fry for further 5 mins, add beetroot and stock, simmer for 20 mins, add coconut milk and then simmer for further 10-20 mins. Blend and eat with some toasted sourdough bread.