20.03.08: Spicy Red & Black Bean

With Kai assisting on the production of my final soup of the season, I opted for what has been, I reckon, my most successful recipe. One of my personal goals for the Soup Kitchen was to develop a deep bean recipe and this one incorporates two ingredients that have become emblematic of the soup kitchen, for me: biber salçası (red pepper paste) and creamed coconut.

I followed the Nearly Perfick Recipe, pretty much. Soaked the beans over night and boiled them up separately for an hour. Added chopped garlic and three minced Scotch bonnets to the usual mirepoix of carrots, onions and celery and sweated the mixture down thoroughly in the soup pot, seasoning with jeera 'n' dana (cumin and coriander) before adding the contents of a 340g jar of tatli biber salçası (sweet red pepper paste). I had a litre of bean soup frozen in my 'fridge, so added that to the pot. Then I added two thirds of the beans with four litres of Marigold bouillon, simmered for fifteen minutes and relaxed for five before blending. Finally, I incorporated the rest of the beans, finished the soup with 100g creamed coconut dissolved in a litre of boiling water and garnished each bowl with freshly chopped coriander.

Sanchez - who discovered us late, but has been coming in daily over the last week - pronounced this a "serious, black man's soup" which I guess means hearty and soulful. Mind you, Sanchez did not like the yoghurt I swirled into his soup and demanded a replacement bowl. He wasn't the only one who declined the yog, though most of the others are vegans.

25 people enjoyed this soup and several others popped in who couldn't pause for a bowl, but to say thanks for all the soups over the past months. Several wrote extravagant praise in the dairy, with repeated entreaties to revive the Soup Kitchen when the season rolls around again. And there were a couple, caught in the pic below, who were visiting the Soup Kitchen for the first time!

Last soupers: Sayonara!

18.03.08: Creamy Spring Onion

For my penultimate soup, I wanted a straightforward single-varietal vegetable recipe based upon the traditional mirepoix and maybe made creamy with the judicious addition of coconut. I thought to refine the Spring Onion soup improvised on 06.03.08, when there were no leeks in the market, blending the soup and straining it through a sieve to achieve a silky consistency.

I bought a 3kg box of Spring onions from pals in East Street, bruv, for a quid more than I paid last time, plus a couple of leeks, a kilo of spuds and a bunch of parsley. I went to Oli's for bread and to get a head of their celery, which always seems greener and bushier, and saw that they had wonderful white onions, so I bought a couple of them, too, as per the pic.

Back at base, I peeled and diced the white onions, washed and diced the leeks and half a kilo of carrots, plus a whole head of celery, and sweated this mirepoix over medium-low heat in a splash of oil in the bottom of the soup pot with its lid on to retain the moisture, stirring every couple of minutes to prevent sticking. I peeled the potatoes, chopped them into a rough dice, and added them to the pot. The spuds will cook down completely to thicken the soup.

I washed and then I started to chop Spring onions, adding them to the pot as they were chopped, stirring the contents and adjusting the heat to prevent sticking. Fresh Spring onions give off quite a lot of moisture, so no further liquid was necessary until all the Spring onions had been chopped - which took a minute or 45 - and added to the pot. Then I covered the contents with four litres of Marigold bouillon and simmered for ten minutes before turning off the heat and leaving the pot to cool for ten minutes more before blending.

I blended the soup thoroughly, adding another litre of bouillon and a litre of boiling water with 100g of creamed coconut dissolved into it. However one blends and blends, little bits of onion will always remain, with a slightly slimy texture that's not too pleasant, unless you pass it. Yes force all this soup through a sieve into another pot, using the back of the ladle. It's worth the effort, I guarantee.

One person described this soup in the dairy as 'very Springy' and someone else wrote, 'fucking lovely', but they should watch out, because language like that can get you excluded from Pullens Tenants & Residents Association. A third person put, 'totally gorgeous', which is the same sentiment expressed in a less spunky form. And then there's the woman who has so fallen for my soup that she talks about it in her sleep, to her boyfriend's consternation. She reckons 'soup of souperman are so gooood!!' C'est vrai, cherie. What are you going to do without me?

Defeated ping pong champ sniffs the soup (pic of Victoria by Bruce Webb)

29.02.08: Butternut Bisque

I took a walk down East Street market and at its far end I found a stall selling two big butternut squashes for a pound, so I bought four and figured I'd refine and quantify the Carroty Gingernut recipe what I rocked on 04.02.08.

Having onion and celery for the mirepoix, I spent another pound on carrots and ginger. I also had the end of a jar of biber salçası in the 'fridge, so all I needed from Oli's when I went there to buy bread was a slab of creamed coconut and also a bunch of fresh coriander for the garnish.

1. First, make a mirepoix by chopping onions, celery and carrots - about a pound, or half a kilo of each - and sweat these chopped vegetables with a few peeled cloves of garlic in a splash of oil in the bottom of a soup pot, keeping its lid on to preserve moisture.

2. Add the ginger. If added to the base of the soup and allowed to cook down with the mirepoix, the flavour of fresh ginger will mellow and be pervasive without being over powering. It's hard to overdo it and, if you do, you can always calm down the gingery-ness with coconut. Anyway, in this instance, I used probably four fat thumbs or maybe 12cc of fresh ginger, peeled and minced and mixed into the cooking mirepoix.

3. Peel the butternut squashes. If using a speed peeler, make sure all the skin is removed, down to the orange flesh. Cut the squashes in half and remove their seeds, then chop them into roughly 2cm cubes.

4. Before adding the diced squash to the soup pot, first add 200-250g of biber salçası (red pepper paste), if you have it. If not, use tomato puree.

5. Now add the diced squashes to the soup pot and cover with four litres of Marigold bouillon (one litre per squash). Bring to the boil and simmer for twenty minutes, until the flesh is soft enough to be blended.

6. Turn off the heat and leave the pot to stand for five or ten minutes. This is particularly important in this recipe, because you want the texture of the soup to be as silky as possible and, therefore, all its contents must be thoroughly cooked before blending.

7. While the soup is cooling, before it's blended, dissolve 100g of creamed coconut in a litre of boiling water and make up another litre of Marigold bouillon. As you blend the soup, slowly pour in this extra liquid to achieve a smooth consistency.

8. Check the seasoning. If the ginger flavour is too pronounced, you can calm it down by grating more creamed coconut directly into the soup. Serve garnished with chopped coriander.

This soup went down really well, BTW, with many second and third bowls served;-)

21/22.02.08: 'Cornucopia'

Carlo's corn soup incorporated a couple of kilo bags of frozen sweetcorn from Iceland, melted with onion and slow cooked with spices and coconut until it achieved the desired consistency before being blended and thickened with fine polenta prepared with butter and mixed herbs. It was delicious!

Less successful, IMO, but wildly popular nontheless, was Carlo's lunch plate, comprising a 'non-Indian dal' of yellow split peas, a.k.a. jumbo lentils served with rice and salad. Friday's 'sunshine stew' comprised slow cooked carrots with organic split peas in a thick sauce the secret of which - I'm told - is to sweat down onions with potatoes before you start. I know, it's a mystery to me how he does it, too, but I'm as grateful as anyone.

This week, Carlo is making soup (and his lunch plate) on Monday. On Tuesday, Olga and a friend from Food Not Bombs will be doing their Freegan thing. Wednesday is Daisy's day, accompanied by Rhiannon from Cafe Cairo. I'll be making soup on Leap Day, next Friday and, as it turns out, on Thursday, too, probably. I'm thinking about borscht.

P.S. Re: Comments. Seems like the only peeps commenting were spammers, so I've opted for moderation and verifcation. Don't let that stop you, though.

18.02.08: Spicy Red & Black Bean

I haven't concentrated too much on listing Almost Perfect Recipes, but I'm pretty confident of this soup, which began as my twist on Dal Makhani on 16.11.07, continued on 03.12.07, and bridged Xmas/NewYear. So here goes (these quantities serve about 25):

For the mirepoix: 500g Onion, 500g carrots, 500g celery, half a dozen cloves of garlic, red pepper paste (biber salçası)
Main ingredients: 1kg red kidney beans, 750g black beans, 250g black lentils (urid/urad), 5/6l Marigold bouillon
Spices: ground cumin (jeera), chilli powder/cayenne, 50-100g creamed coconut

1. Soak the red and black beans overnight in separate bowls.
2. Start by rinsing the beans and boiling them in seperate pans, simmering for about 45 minutes, until soft. The black lentils (urid) should be boiled for about 20 minutes.
3. Roughly chop the mirepoix and sweat the chopped vegetables with the peeled and crushed cloves of garlic (add more if you like garlic) in a generous splash of oil in the bottom of your soup pot with the lid on, removing it every few minutes to stir the mixture and ensure it's not sticking. Let it cook down for at least 15 minutes.
4. Add cumin and chilli powder to taste: say, a couple of desserts spoons of jeera and not quite a full dessert spoon of chilli powder (add more if you like chilli).
5. Add the red pepper paste (biber salçası), which comes in sweet and piquant flavours. Choose the one you prefer and use as much as you like, but 200g is probably enough.
6. Add three quarters of the red and black beans, reserving some of each to add to the soup later, in order to vary the texture. Cover with four litres of Marigold bouillon and bring to the boil, simmering for ten minutes (so long as the beans are cooked).
7. Liquidise the soup.
8. Add the reserved red and black beans and the cooked lentils to the soup with another litre or more of Marigold bouillon (depending on how thick your soup is and how thin you want it to be) and return it to simmer.
9. Grate creamed coconut into the soup to thicken it and, perhaps, to balance the chilli. Again, the exact quantity is up to you.
10. Serve garnished with a swirl of fresh yoghurt.

Sorry about the lack of a photo (not even the new cliche blackboard shot). Wasn't really feeling myself today after a rough w/e and made this soup on auto pilot, serving 19 bowls and taking about £23 donations. Several of the soup suppers were similarly rough, so this hearty number went down well with all.

04.02.08: Carroty Gingernut

Seba. & I went foraging at 9.Elms this a.m., but we were late and the pickings were slim. In the market, I scooted ahead to suss out the main ingredient, hoping to find a discarded case of Jerusalem artichokes. Chance would be a fine thing but, as it happened, I did discover a trove of butternut squashes that had been well squashed. I suppose they'd fallen off the back of the lorry and the lorry had kept on reversin'. Out of the squished tubers, I picked up about ten butternuts with only superficial bruises, or the odd bit that wanted cutting out.

Meanwhile, by some kind of innate Gallic instict, Seb had assembled the basis of a mirepoix: onions, celery, carrots, plus a goodly selection of herbs. He found asparagus, too, of which we'll be hearing more about tomorrow... Back there in the then, there was an abundance of carrots and not a few scattered tomatoes. So one picked up a few of the less dodgy-looking specimens. The other main ingredient of this soup is carrots and we picked up quite a few to put with a bag of organic carrots I had left over from the weekend.

Back at base, we laid out the pickings on a table, as per the picture on the left. Seba got busy peeling carots and butternut squashes and chopping them up. I washed the tomatoes and put them in roasting trays with roughly chopped onion and peeled cloves of garlic, as per the picture on the right. Then I went and got ginger from our friendly local Sino/Viet market on Walworth Road and creamed coconut from Oli's, along with the bread.

Upon my return, I sweated a mirepoix of onion, celery and lots and lots of carrots, prolly 4kg. Peeled and finely chopped a lot of ginger: maybe 250/300g and added it to the soup pot. Put the roasted tomato/onion/garlic in another pot, covered it with 2 litres of Marigold bouillon, then whizzed the mixture and passed it through a seive to remove the pips and skin. To the main soup pot, I added the peeled and cubed squash - let's say 5kg - with another 2 litres of Marigold. Simmered for 20 mins, rested for five and then introduced Brenda the blender to the soup. Finally, I added the liquidised tomato, plus 100g of creamed coconut dissoled in a litre of boiling water. Gave it a last loving blending with Brenda.

Et voila: a gingery, carroty soup that was almost sweet, with a velvet texture if I say so myself. It went down very well with everyone, including our final visitor, Tracy, who brought in the Pullens newest resident, Johnny. Being three weeks old, he's strictly a breast milk man and didn't partake of the soup, directly, but ginger gets into the bloodstream so no doubt he'll know about it sooner or later.

25.01.08: Gorbanos

As if in answer to Carlo's exasperated question, yesterday, when he wondered if it was worth his while struggling half way across London laden with wilting basil plants in order to make amazing soup for less than a dozen souls to enjoy, today was a sell-out. Seriously, a neighbour knocked on my flat door to tell me how good the soup was and, when I went round to investigate, someone else crossed the road to say the same thing. The log bok collected ten written endorsements, or commendations, incl.: two 'fantastics'; an 'absolutely delicious'; one 'damn good and a 'couldn't put it better myself. Yummy!'

'Gorbanos' is another of Carlo's enigmatic appelations. Basically, this soup was made of lightly curried yellow split peas blended with creamed coconut and mixed with fresh spinach. Carlo also dressed some spinach and chopped celery with a lemon vinaigrette to serve as a side salad, which two people described in the log bok as, 'great'. So what was a difficult week finally ended on a high note.

A few things went wrong this week. Lou - who has been on board the Soup wagon since we started - quit (come back!) and my home phone line got cut off, so I've been playing catchee uppee on this blog. On the other hand, I've cured my sick loudspeaker. One of my precious House Pods had developed a mysterious buzz, but I seem to have fixed it by the simple expedient of TURNING THE VOLUME AS LOUD AS IT GOES.

28.11.07: Organic 'Blue' Peas

This chick pea soup is apparently from Carlo's blue period, hence the name. When challenged, he said something about Andy Warhol, perhaps a reference to his Campbell Soup cans. Who can say? As a wise man might have said, unless it's clear to the bottom of the bowl, the meaning of soup may be opaque. It may be meaningless, beyond the taste experience of its consumption and the energy derived from its nutrition. One man - Sumana - was inspired by this soup to whip out his banjo and give it some strumming there and then (see below).

Carlo was less vague about how his soup - organic 'blue' peas with creamy curry coconut, cumin & coriander - to give it its full title, came to be:

1 First, wash your hands and soak your beans. 2kg of chick peas, ideally soaked overnight, but an hour with bicarbonate of soda will do. Boil them separately for an hour.

2 Heat your pan slowly with organic olive oil in the bottom. Chop 6 small white onions roughly in quarters and 6 carrots into batons. Cook slowly in the bottom of the pot until caramelised.

3 Add spice/herb mix: cumin and coriander seeds, paprika; plus two cloves of garlic.

4 Add a quarter of the part-cooked chick peas to the pot, cover with water and cook for a further 40 minutes, stirring often. Continue to cook the rest of the peas, adding a dessert spoon full of Marigold bouillon powder to the boiling water to improve the flavour.

5 When the melange (in the pot) is cooked, add the two lots of chick peas together and blend with a stick mixer.

6 Finish the soup by adding a 200g bar of coconut cream dissolved in half a litre of boiling water. Serve it with a swirl of cinnamon yoghurt.

That recipe isn't complete because tomato puree comes into it somewhere and 'crunchy appeals', which I'm guessing are actually crunchy bits of chopped apple. Kadett wrote, 'yummy, yummy, not sure what makes it so good.' Nor can anyone be sure of the secret ingredient when the soup maker won't say. Bottom line: 'a phantasmic soup and a cockle warmer'.

19.11.07: Parsnip 'n' Pear

The weather today was miserable, dark grey and damp, and I was a bit slow to get started. I'd put pears out in the fruit bowl at the end of last week and they'd been in the 'fridge all weekend, so I thought I'd put 'em in the soup. Parsnip and pear is not quite so common a combination as parsnip and apple, but it works similarly, with the creaminess of the parsnips offset by the tart fruit. In this case, I enhanced the creaminess with creamed coconut and punched up the fruity flavour with curry.

I went down to Oli's and spent eleven pounds, including three loaves of their corek bread. I bought about six kilos of parsnips, I guess, plus a head of celery and a big onion and a a handful of carrots for the mirepoix and a bunch of fresh coriander for garnish. Overnight, I'd made a litre of EasiYo Greek style yoghurt, a jug of which I put on the counter for people to add to their soup.

Back at the Pullens Centre, I trimmed the leaves from the celery and reserved them, then the onion/celery/carrot mirepoix mixture, throwing the diced vegetables into a little oil in the bottom of the soup pot over medium heat. As the soup base cooked, I added minced ginger - say, a square inch - and two dessert spoons of medium hot curry powder.

I peeled the parsnips and cubed them into roughly 2cm spares, adding them to the pot as I cut them and mixing them into the gently cooking mirepoix, keeping the pot lid on and adding a splash of bouillon from a jug to prevent sticking. Once all the parsnips were in the pot, I peeled and cut out the cores from the pears, roughly chopped and added them to the pot. Then I poured in the rest of the two litre jug of bouillon and whacked up the heat.

Adding another two litres of Marigold bouillon (four in total) and melting a 200g block of creamed coconut in two litres of boiling water, I added the leafy celery tops and simmered the soup for fifteen minutes, until the parsnips were cooked through. Then I blended the soup, pouring in the 2l coconut (making 6 litres of liquid in total) and served it with an optional swirl of yoghurt (I don't think anyone declined).

I only served sixteen people today, but they all loved it and several had seconds. I'm hoping that the numbers will pick up this week as M. brought in the fliers that his bro. has printed, which look lush.

Preview: tomorrow, Lou plans to follow this recipe for Sweet Potato & Chilli Soup; on Wednesday, Carlo is talking split peas 'n' spinach with tofu. Join us!

Day 20: Celery/Celeriac

Here, I was looking to construct a two-tiered flavour with the creaminess of the celeriac, enhanced with coconut cream, serving as a background for fresh celery spiced with coriander. At the heart of the soup were five small, fresh bulbs of celeriac, organic and locally grown, which I purchased from Fare Shares for about a quid each. They looked not unlike the ones in this photo, only dirtier.

Antonio, who lives on Crampton Street, helped me this morning and he says he's going to make soup himself one day soon. We went to buy bread at Oli's and, having walked through East Street, ended up getting the rest of the necessary vegetables there, too, including a magnificent head of celery.

Back at base, Antonio peeled the celeriac roots while I toasted and ground a good handful of coriander seed, which I added to the mirepoix cooking in the bottom of the soup pot. Antonio picked the leaves off the head of celery and put them to one side for later incorporation.

We added the celeriac, diced, and celery, chopped, plus four litres of Marigold bouillon, brought the soup to the boil and simmered for 20 minutes before finally added the celery leaves, turning off the gas and leaving the pot to stand with its lid on for ten minutes before blending.

The soup was whizzed up with the Dynamic liquidisizer, then we added another litre of bouillon plus half a block of creamed coconut melted in a litre of boiling water and whizzed it again. The soup was still a bit stringy, so I passed it through the sieve into the smaller, 6 litre soup pot for service.

Again, I used the creamed coconut for texture rather and put some spice in the base of the soup to counteract or compliment its flavour, which improved the creaminess of the celeriac. Hopefully. This was a very green soup. Louisa wrote, 'although it looks like snot it didn't taste like it' and some one else wrote, 'the soup was out of this world'.

I counted out 29 bowls, which equals yesterday's record. A couple of those were left over Caulinut soups, served to a couple of guys who came in early doors, and a couple were refills for hungry folks. My portion size is a pretty consistent 250ml, this soup incorporated six litres of liquid and every drop of it was eaten, so you do the math.

I didn't take any photos, so here's a shot of the London Park Hotel, which is being demolished to make way for a tower designed by Richard Rogers. It's got 44 storey and is 13 meters (45 foot) shorter than the Multiplex Tower nearby. No prank.

Soup Makers: Russell + Antonio
Soup: Celery/Celeriac
No. of bowls served: 29
Expenditure: £16.76
Donations: £26.12
Running balance: +£165.28

Day Eight: Butternut Squashed

Today's soup was determined by a butternut squash donated by Mandy, who works on an organic veg. stall in Marylebone on Sundays. She's given me this perfectly good squash that's a bit bashed at one end and a few sweet potatoes to play with. She reckoned they'd make a nice soup, perhaps finished with creamed coconut? I had some garlic and a small sack of shallots, so I thought I'd roast them to give the soup another dimension.

I went down to Oli's on Walworth Road to get the creamed coconut and coriander, plus one of their great big onions (as seen, below right) and their corek bread was fresh out of the oven soon after 10am, which is wonderful. I can't find a decent link to describe this plaited bread that's covered in sesame seeds and has been a great hit at the Soup Kitchen and nor can I provide a photo because it always get scoffed. Anyway, I assembled the following ingredients:

coriander, coconut,sweet potatoes, shallots, squash, carrot, celery, onion

My other expenditure today was on a roasting tray, which I used to roast off the peeled cloves of garlic and peeled and chopped shallots at high-ish heat, using a little olive oil and moving the chopped vegetables around in the tray so that they browned more evenly and began to caramelise. Meanwhile, I made a rough mirepoix of diced onion, carrot and celery and sweated it in the smaller, six litre soup pot over a low flame with the lid on, stirring every few minutes.

I peeled the squash, split it and scooped out the seeds, cubed the flesh and added it to the mirepoix stewing in the pot, then did the same with the three (or was it four?) sweet potatoes I had, mixing the contents of the pot well. Then I added four litres of Marigold bouillon, brought the pot to the boil and let it simmer with the lid on for a quarter of an hour. Then I turned the gas off and left it to cool for ten minutes before liquidizising. I melted the coconut cream in hot water and added that along with another two litres of bouillon while continuing to run the stick mixer and, I must say, the consistency of my soup today was silky!

Natty came in early doors, fresh back from Korea, where he's been entertaining the locals with Ska Cubano. Nat tells me he and Megumi - 'probably the world's top ska saxophonist' - ran a soup kitchen at the Pullens Centre themselves, back in the day! Apparently, they served miso soup with lots of vegetables in, which sounds great, but it was hard work and they didn't make any money so they gave up after three weeks. I challenged Nat to collaborate with Megumi to do and udon soup kitchen one day soon and I think he agreed but don't hold your breath because you know what musicians are like.

Nat got the first bowl of soup, officially, but Jan and Angela are also developing the knack of turning up around 12:30 when the soup is usually ready, and Oskar happened along soon after, so today's soup was critically appraised by four sets of taste buds and none found any fault with it. In fact, three of the four had a second portion. Somebody wrote in the log bok today: '10/10, the best soup yet!' Someone else wrote, 'all problems can be resolved at the soup kitchen. What a great thing'.

Soup Maker: Russell
Soup: Butternut Squash & Sweet Potato
Other ingredients: Garlic, shallots, coriander
No. of bowls served: 18
Expenditure: £9.48
Donations: £19.62
Running balance: +£76.06

Day Five: Spicy Pumpkin

Louisa set out to make pumpkin soup today. She had a packet of creamed coconut, setting a West Indian vibe, so we went down to East Street together to shop for other ingredients and bought the biggest pumpkin we could find, a fifteen pounder. At 60p per pound, we paid nine quid, or an even tenner with the garlic and the ginger. We went to the cheerful lady in the headscarf, a bit further down the lane, for onions, green chillies and coriander and to Iceland on Walworth Road, six tins of chopped tomatoes for £2. And to Oli's, of course, for corek that was still warm.

Back at the Pullens Centre, while I peeled and cubed the pumpkin, Louisa chopped three pounds of onions and started frying them in Flora margarine for about a quarter of an hour while she minced equal quantities of garlic ginger and green chillis (roughly: one head of garlic; a couple of inches of fat fresh root ginger; five plump chillis). As the mirepoix (onion, celery, carrot) is in the West, this mix is the Holy Trinity of Eastern (and West Indian) cuisines. The proportions of spice mix to pumpkin are as shown:

Louisa added the trinity mix to the onions in the pot and continued to cook them for a further five minutes or so before adding the cubed pumpkin. She stirred the contents of the pot for a few minutes before adding the tinned tomatoes, plus enough boiling water to cover all the vegetables, put the lid on and turned up the heat. After the pot came to the boil, she turned down the heat and simmered for about half an hour, until all the pieces of pumpkin softened. Then she liquidised it. Louisa melted the creamed coconut in hot water and added it to the soup, stirring it in with the whizzer. She chopped fresh coriander to garnish the soup and also sprinkled a few pumpkin seeds over each bowl, from a packet we picked up in the market for a quid.

Emma was first to try the Spicier Pumpkin Soup and wrote in the log bok, The soup dragon hissed for more. Linda Brooker brought over a rail of clothes she had hanging around her Peacock Yard Atelier to give away. These garms. are hardly even second hand, but are mostly left over from advertising shoots. I got a perfectly decent pair of Abercrombie khaki kecks, ta very much, and there's still quite a few items left over for next week... Iraxte returned with baby Irene and wrote in the bok the soup was 'really delicious' and her 'favourite so far'. Other comments included, 'Yum, Yum, Police officer's posterior' (whatever THAT means) and, 'Wow great recipe + just right cup of tea. Thanks, I'll be back'.

Soup Maker: Louisa
Soup: Spicey Pumpkin
Other ingredients: Coconut, coriander
No. of bowls served: 22
Expenditure: £15.95
Donations: £27.17
Running balance: +£51.18