After a couple of years’ break, the Slow Soup Kitchen returned to EPIC on Saturday 19 September 2015.
Thank you to everyone who came along and tried our soups made from Market and home garden Produce. Soups produced at the SSK included potato and leek, pumpkin and ginger, cream of mushroom, and beef pho ‘con-fusion’, the latter being a cross-cultural concoction inspired by a recent trip to Vietnam. More than 90% of the ingredients were either sourced from producers at the market or were grown by 4C members. The recipes for the soups we made can be found here: Slow Soup Kitchen Handout EPIC 19 September 2015