SOUP #5 is almost here and we are very excited to be presenting 4 very worthy new projects.

This week’s SOUP on Saturday 19th March is open to ALL AGES. Bring the family and join us for lunch at Impact Hub Birmingham. We’ll be open from 11am with a kids play area and pitches will start at 12noon (food will be served up after the pitches). Suggested entry to SOUP is £5 (suggested entry £1 for children) with EVERYONE getting a vote – that means the kids too.

SOUP is all about caring and sharing and this goes for our food offer too. We welcome contributions to our dinners in all forms: a cake bought from the supermarket, a pasta dish made at home, cheese & biscuits bought from the deli – we don’t mind!
We make the SOUP (naturally) and our kind friends at LOAF often provide beautiful bread, but variety is the spice of life as they say so anything that we can add is wonderful!
We don’t have facilities to warm up food so please bear that in mind but anything that can be shared is great. Just email the team and let them know what you can bring

The project with the most votes in FEB was Beyond Borders (pictured with the SOUP team above) from The GAP Arts Project who are working in collaboration with residents of Birmingham to produce an arts event in response to the border crisis.
It was a hard choice for voters as all 4 pitches were GREAT! But as many of our project pitchers find out; SOUP is not just about winning – it is also about the kind community of people that come together to listen and often offer further support or ideas to help projects in a number of different ways.

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 next month is below and all we ask is that your project should benefit the people of your community in some way! Simple… Apply here.

Next deadline: Friday 8th April

Swede & Cardamon Soup (Serves 6 – 8)

Olive oil
2 large onion, & 2-3 celery sticks finely chopped
2 medium Swedes, peeled & chopped into small pieces
2 tbsp Honey or I used Maple syrup
2 Pints approx.. Vegetable stock + cream (optional)
6 – 8 cardamom pods & Thyme

1. Fry the onion and celery in a little olive oil, until soft, seasoning with salt/pepper/thyme & the crushed cardamoms. Cook for another 5 minutes or so until the onions are translucent.
2. Add the chopped Swede & Honey, covering the pan to allow the swede to cook for (20-25 mins). Add just a little bit of water if it starts to stick.
3. Finally, add the vegetable stock – enough to cover the swede – vary amount of stock depending upon the desired consistency. Simmer a bit, then add the cream before blending until it’s smooth. Adjust the seasoning and the consistency (more water/ cream if necessary), and then serve with a bit of grated nutmeg/black pepper on top.
*Adapted from a Gordon Ramsay recipe

Published by kerryfused

I'm co-owner of Birmingham based magazine's Fused and Area Culture Guide. Along with David O'Coy I produce the magazine's from our offices in Birmingham's city centre.. I am a writer, designer, stylist and all round publisher of lovely magazines.

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