Winter’s back and so is Macquarie’s celebrated Soup Kitchen.

Campus Life Executive Chef, Gary Stiles has his pots on the stove and ingredients from pumpkin and coriander, leeks, beans and barley to chicken, bacon and beef peeled, chopped, diced and on the boil.

As is the tradition, there will be two different soups each day, one of which will be either vegan, gluten or dairy free or halal.

Selections for week 1, each $5 and complete with crusty bread, are:

	Option1	Option2 (v)
Mon	Leek, potato & bacon	Pumpkin & coriander
Tue	Creamy chicken noodle	Tomato & sweet basil
Wed	Country beef & barley	Cauliflower & blue cheese
Thu	Chicken & sweetcorn	Moroccan carrot & lentil
Fri	White bean & smoked ham	Winter vegetable

The Kitchen’s open each day until around mid-August from 11am – 2pm on Level 0 of the Campus Hub.

For those who want to share the love with family or friends or just enjoy the soup at home, limited numbers of take-home, one litre bags are available for $10.

Head to the Soup Kitchen web site for each week’s updated menu.