Now a beloved campus institution, the Soup Kitchen officially opened yesterday for its limited winter season. Executive Chef Peter Brewty tells us what’s in the pot this year.

Dear Soup Kitchen devotees,

Winter is here, which means The Soup Kitchen is back to warm our insides and lift our spirits with hearty and delicious soups.

It’s our mission to give back to the campus community, enrich lives and support your wellbeing through affordable, convenient, nutritious and tasty food, so you may have more time for work and play. That’s why we’re also launching a brand new look this year that reflects our philosophy of ‘wholesome food to go’.

Featuring favourites voted by you, as well as a few newcomers, the Soup Kitchen will offer a large range of soup options, rotating daily. The soups for the rest of this week are:

• Tuesday: Potato and leek soup (Veg) (GF)
• Wednesday: Mushroom soup (Veg) (GF)
• Thursday: Pumpkin soup (Veg) (GF)
• Friday: Sweet corn soup (Veg)

Check the Soup Kitchen page for updated weekly menus.

We’ll be open from 11am-2pm in The Atrium (Lvl 0, The Campus Hub Building) until 26 August. Make sure you take advantage of this affordable and flavoursome offering, because nothing does the job of giving you sustenance and making you feel warm and cosy inside like a piping-hot bowl of soup.

For those die-hard soup fanatics who just can’t get enough, we also offer take-home one litre bags of your favourite soup for only $10. Take-away soups will be available via pre-order and cash payment only, requiring three business days’ notice. If you would like to place an order, please email me your name, contact number and soup order.  

We hope to see you soon at the Soup Kitchen!

Kind Regards,
Peter Brewty
Executive Chef

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What’s your favourite Soup Kitchen variety? Tell us in the comments below.