Vegan Bread Uncategorised
November 3, 2017

Vegetarian Coconut Lentil Bread

Savoury bread has become nothing short of an obsession these days, right? So today, we’re sharing with you all, a gem of a bread recipe. Our talented Melanie Lionello (@naturally nutritious) figured it would make the perfect…

Uncategorised
June 28, 2017

Healthy & Hearty Tom Yum

By now, even reliable comfort foods can lose their warming charm. Risotto, Jacket Potatoes, Dhal… all the old favourites which seemed so exciting in the late Autumn now seem to…

Uncategorised
June 14, 2017

Coconut Lentil Stuffed Mushrooms

Mid week dinner never looked so exciting, with this mouthwatering Gluten Free / Vegetarian combination of melt in your mouth flat mushrooms, spicy & creamy Coconut Lentil, tasty melted cheese…

Uncategorised
May 12, 2017

Supercharged Food – Coconut Pumpkin Pasta bake

Pumpkin season is here! Pumpkins are said to have an amazing array of health benefits. The bright orange vegetable can protect against cancer, boost vision, lower blood pressure, helps you…

Recipes
April 27, 2017

Fragrant Coconut Pumpkin Poached Salmon

Have the chilly winds of this week made you open up your winter closet to take out your coat and scarf? Yes, we too can definitely feel that winter is here!…

Uncategorised
February 10, 2017

Coconut Lentil Curry Prawns

Mid-week meals just got a lot easier with this Coconut Lentil Curry Prawns from Melanie Lionello(@naturallynutritious). You know these kind of days when you’re full of goodwill and want to cook…

RecipesUncategorised
February 2, 2017

Smoked Ham Laksa

Last week we payed homage to the Veganism with our Coconut Lentil soup. It’s now time to honour the simple and delicious Singaporean Laksa. Laksa is a deep bowl of delicious comfort. It…

Recipes
December 16, 2016

Vegetarian Coconut Lentil Burger

Hart & Soul have a wholesome burger for you! Burgers can be a complete dish, easy to make at home and could even be “balanced” if we choose the right…

RecipesUncategorised
December 5, 2016

Baked Pasta infused in a Vegetable Tagine (Gluten Free & Dairy Free)

When it comes to pasta, the Hart & Soul team totally agree with the Italians “Life is a combination of magic and pasta” We know a lot of people out there…

RecipesUncategorised
October 18, 2016

Curried Fish Laksa

Curried Fish Laksa? Heaven in a bowl. A slurpy- splash-orange-coloured sauce-down your white top, eaten in an enthusiastic ardour. Yes this is our kind of soup! This dish is that good that it makes you look at…

Uncategorised
September 27, 2016

Laksa soup: a vibrant flavour bomb

In Australia we generally like to eat salads and ice cream when the weather is warm. But in some countries, they eat hot when it’s hot, and they are right!  A…

nuts soup Uncategorised
September 9, 2016

Kick off your lunch with an healthy and nutritious nuts topping

You may all know that nuts are a “must have” on your shopping list. Packed with protein, fibre and essential fats, about 30g of nuts makes a boosting snack and…

Uncategorised
August 31, 2016

A little trip to Marrakech with Souk Spice

We all know that create a company is not easy. You need passion, devotion and energy! At Hart & Soul, we absolutely love to see and try new inspiring products. Especially when like us,…

Uncategorised
August 24, 2016

Healthy Afternoon Snack

We are all familiar with the afternoon slump and this urge to nap on your desk… Maybe the cup of coffee is just not enough to keep you awake and the office candy bowl seems…

Uncategorised
August 10, 2016

Potato-topped chicken and vegetable pie

It’s August already! Summer will be upon us soon, though let’s be honest, we are not totally ready to say goodbye to the warm and comfy food that we love…

Recipes
July 28, 2016

Cozy Tom Yum Gyozas Bowl

We all know the classic pan-fried version of Gyoza. You can make them yourself from scratch, or buy them in your closest store. But one of the best way to...
Recipes
July 15, 2016

Tempeh Green Curry Recipe

A homeFeel like a delicious Green Curry but don’t want to spend time in the kitchen. It’s your lucky day, the talented Holly Shelley @paradise_pantry did it again, and we love it! Well…

Recipes
July 8, 2016

Lentil & Coconut Pie

We love when the community gets creative with our soups. What about an Hart and Soul Coconut and Lentil Pie ? We were really impressed when we discovered Live Love Nourish ‘s recipe. Brilliant?…

Recipes
July 1, 2016

A Pesto Twist

Ahhh what could be nicer than a bowl of hot soup on a cold evening. There’s something truly nourishing about soup, being warmed from the inside, like a big hug from the…

Recipes
June 22, 2016

Grain Free Bread

Surprising, Complete, Easy  and E.X.C.I.T.I.N.G  are probably the best words to describe this genius idea by Sage who baked a Grain Free bread using our coconut and lentil soup. Bread plays an important…

Recipes
June 17, 2016

Naturally nourishing colourful Beef Pho

A rainy weekend is coming YEY !! Yes we know, we shouldn’t be that excited… but for us, on a rainy day, there is only one thing to do, stay…

Recipes
June 3, 2016

Big Vegetables Green Curry Bowl

Autumn is over and it’s now time for hot teas with comfy meals under the blanket, watching a bunch of movies. Yes to more of that! Vegan blogger Alysa Vongsykeo @alysaslifestyle jam…

Recipes
May 27, 2016

Coconut & Lentil Chicken Skewers on Naan Bread

As you may know Hart &Soul have joined forces with Melbourne nutritionist and blogger Melanie Lionello (@NaturallyNutritious) to bring the authentic flavours and natural ingredients of India to your kitchen. This Coconut…

Recipes
May 24, 2016

Coconut & Lentil Baked Jacket Potato

If you want an easy and delicious meed week meal, this Coconut & Lentil Baked Jacket Potato will become your go for if you are in lack of inspiration. Like Hart…

Vegan Bread

Vegetarian Coconut Lentil Bread

By | Uncategorised

Savoury bread has become nothing short of an obsession these days, right? So today, we’re sharing with you all, a gem of a bread recipe. Our talented Melanie Lionello (@naturally nutritious) figured it would make the perfect addition to your weekend breakfast (lunch or dinner…) table! It’s vegetarian and NASTIES FREE!

It can be really tricky to bake the perfect loaf too… Too dense, to dry, too moist, falling apart… it can drive you nuts. For this recipe, once again Melanie blew our minds. She created it using our Coconut Lentil pouch so it’s super easy AND delicious! The prep time is incredibly fast and involves just one bowl – throw in a few ingredients, mix it up, you can have it baking away in the oven – ready in only 60 minutes! 

Ta-da! Your very own easy vegetarian bread! The hardest part is waiting for it to bake… It will make your house smell soooo good and trust us, it will taste even better.

The loaf freezes well, so it’s a great recipe to make in advance for days you can’t cook. Add the topping of your choice and voilà!

To freeze the bread, simply allow it to cool completely, cut into slices, wrap it in plastic wrap, followed by a layer of tinfoil. If you plan to store it for more than a week, we’d recommend popping the wrapped loaf into a freezer bag, too.

This is not our first bread recipe on the blog and we have to say we absolutely love to see how creative you guys can be!

 Ingredients

  • 1/2 cup Hart & Soul Coconut Lentil soup (more details here
  • 500g butternut pumpkin, grated
  • 1/2 cup olive oil
  • 4 eggs
  • 1 tsp baking powder
  • 1 ½  cups almond meal
  • 1 ½  cups spelt flour
  • 3 tbs chia seeds
  • Good pinch of salt 

 Instructions

  • Preheat oven to 170 degrees Celsius (fan-forced).
  • Line a loaf tin with baking paper.
  • Place all ingredients into a bowl, and combine well.
  • Pour batter into the tin and sprinkle the top with pepitas or any seeds you like.
  • Bake for 1 hour or until a skewer comes out clean.
  • Cool completely before cutting, otherwise it’s a bit crumbly enjoy with everything!
  • Enjoy

Healthy & Hearty Tom Yum

By | Uncategorised

By now, even reliable comfort foods can lose their warming charm. Risotto, Jacket Potatoes, Dhal… all the old favourites which seemed so exciting in the late Autumn now seem to stretch in an unending starchy line to Summer. And while it’s not quite time to retire the masher for the season, a dose of fresh and “zingy” flavour in the form of a clean & aromatic soup is just the thing to shake up a hibernating palate.

At Hart & Soul, we believe that Thai food is a fantastic cuisine. It’s so far removed from the flavours that our Western palates are used to.

Tom Yum is the essence of Thai flavours: fresh, hot, sour, sweet and spicy.  Set in a phenomenal translucent broth that comforts the soul. The soup is aromatic enough to cut through even the stuffiest of winter colds.

Did you know that the name Tom Yum simply means hot and sour soup? What’s also great about this soup is that it can contain anything; beef, chicken, crab, prawns, vegetables or tofu.  It’s a very adaptable recipe which also has the added benefit of being ridiculously quick to make once you’ve amassed the ingredients – just what you need after a busy day!

The lovely Natalie (nat_hax) threw this healthy, hearty, chicken and vermicelli tom yum soup together using our Hart & Soul Tom Yum Cup for a quick, easy, warm & comforty goodness soup. Damn girl!

 Ingredients

Serves 1

  • 200g boneless, skinless chicken breast
  • 1/2 bunch broccolini, trimmed and sliced

  • 100g dry vermicelli noodles

  • 1 Hart & Soul Tom Yum Soup Cup

 Instructions

  • Place the chicken in a saucepan over high heat. Pour boiling water over the chicken until just covered. Bring to the boil. Reduce heat to low and gently simmer for 10 minutes.

  • Add broccolini and noodles to the saucepan and cook for a further 2-3 minutes or until chicken is cooked through and noodles are tender. Carefully drain the water from the saucepan. Slice chicken. Add chicken, broccolini and noodles to a bowl.

  • Warm up Hart and Soul Tom Yum Soup as per cup instructions. Pour soup over chicken, broccolini and noodles, and serve immediately.

  • Enjoy!

Coconut Lentil Stuffed Mushrooms

By | Uncategorised

Mid week dinner never looked so exciting, with this mouthwatering Gluten Free / Vegetarian combination of melt in your mouth flat mushrooms, spicy & creamy Coconut Lentil, tasty melted cheese and fresh chives!  At Hart & Soul, we are all about balanced flavours & textures. The beautiful Melanie Lionello (@naturallynitritious) whom we developed our Coconut Lentil with has put this recipe together and it’s oh… so smart! You will have fun cooking, eating and feeling warm from your head to your toes with this one! This kind of comfort food, at it’s finest is great for you. Mushrooms are an amazing food. They are meaty, juicy and chewy. Their umami flavour (brothy/meaty) lends itself to an endless array of cuisines and dishes. Mushrooms are a source of iron and fibre and low in carbohydrates. They provide you with lean proteins and are free from cholesterol and fat. Due to their nutrient density, they actually rank higher than most fruits and vegetables, and some researches show that mushrooms are one of the rare foods that people can eat as often as possible, with no side effects. 

For this recipe, you can use either Portobello or regular Button mushrooms. It can easily be scaled up—doubled or tripled. You will need to scrub the mushrooms well first, then just snap out the stems. They’ll come out easily, no need to use a knife. Have the mushrooms cleaned and stems removed ahead of time but don’t cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat. YUM!

 Ingredients

Serves 2

  • 1 cups of flat mushrooms
  • 1 packet of the Hart & Soul Coconut Lentil Soup (from Woolworths)  
  • Tasty Cheese (the one you like the most)
  • Fresh Chives 

 Instructions

  • Preheat oven to 190°C
  • Remove the stems and clean your mushrooms
  • Fill each mushroom with a tablespoon of Coconut Lentil soup
  • Garnish with tasty cheese and fresh chives (as much as you like!!) 
  • Season with salt & pepper
  • Bake for 20-25 minutes or until tender
  • Allow to cool for 5 minutes or so before serving
  • Enjoy! 

Supercharged Food – Coconut Pumpkin Pasta bake

By | Uncategorised

Pumpkin season is here! Pumpkins are said to have an amazing array of health benefits. The bright orange vegetable can protect against cancer, boost vision, lower blood pressure, helps you feel fuller for longer and allows you to sleep better. Pretty special for a big orange thing like this!  To keep you warm during the winter months, here at Hart & Soul we have combined one of the healthiest vegetables of the season with the creaminess of coconut milk and a fusion of warm Thai spices. Whisking your imagination away to a deserted, tropical island. Absolute bliss!

Sarah (@foodies_digest) understood this perfectly! The following recipe is what you make for dinner when it’s cold outside, you’re tired and short on time.  So, yummy, looks fancy and reheats fantastically for lunches the next day. Taking a hot lunch, especially in cooler months, is an easy way to increase your veggie intake too. Sarah has used our new Coconut Pumpkin soup as a base to create this delicious vegan pasta bake. Very simple, very delicious and very veggieful! 

 Ingredients

  • 2 cups of cooked pasta (1.5 cups uncooked)
  • 1 packet of the Hart & Soul Coconut Pumpkin Soup (from Woolworths)  
  • 500-600g of butternut pumpkin, with skin on sliced into 1cm semi circles. 

 Instructions

  • Preheat oven to 180°C
  • Bring a medium sized saucepan of water to the boil and cook the pasta according to the packet instructions. 
  • Place pumpkin slices into a baking tray lined with baking paper. 
  • Season with salt pepper and EVOO and bake for 20mins until just cooked. 
  • Mix together the contents of the Hart & Soul soup pouch with drained freshly cooked pasta and a dash of EVOO. 
  • Assemble in a baking dish with the baked slices of pumpkin, making sure that the skin side is facing up so it gets all crunchy and delicious like a hassle back potato (mmm). 
  •  Bake for 15 mins, top with chives and serve whilst hot! 
  • Enjoy! 

Fragrant Coconut Pumpkin Poached Salmon

By | Recipes

Have the chilly winds of this week made you open up your winter closet to take out your coat and scarf? Yes, we too can definitely feel that winter is here! It’s trying to creep under our door and it’s now time to ‘pack away’ the bbq and instead, fire up the stove to cook hot meals to fill our bellies with hearty, healthy food! 

For Hart & Soul, pumpkin soup has to be at the top of the soup list; it’s straightforward and filling with just a few ingredients.  

The beauty behind this new flavour is that you can use it as a base to create your own recipe or eat it just like it is, though we absolutely love to see all your genuine creations! 

The following recipe has been created by Holly, aka @thehealthyhunter. A smart mix between the sweetness of the coconut, the smoothness of the pumpkin and the richness of the salmon; a ‘go-to’ when you don’t have much time to cook dinner though still fell like a warming and healthy meal.

 Ingredients

(Serve 1)
  • 1 x pouch Hart & Soul Coconut Pumpkin Soup 
  • 1 x 100-150g salmon fillet (skinless) 
  • Small handful trimmed green beans 
  • 3 x Brussel sprouts, leaves removed from stalk 
  • 1 Tbs spring onion, finely sliced
  • 1 radish, finely sliced (to garnish, optional) 
  • 1/2 lime

 Instructions

  • Place salmon and soup in a small pot over medium heat.
  • Slowly bring to a boil and turn down to a simmer. Cover and simmer for 2 minutes.
  • Add green beans and simmer for 2 more minutes.
  • Turn off the heat, add the Brussel sprout leaves and replace lid. Leave for a minute.
  • Serve in a shallow bowl, with the salmon in the centre and the soup poured around it.
  • Garnish with spring onion and radish with lime wedges on the side.
  • Enjoy!

Coconut Lentil Curry Prawns

By | Uncategorised

Mid-week meals just got a lot easier with this Coconut Lentil Curry Prawns from Melanie Lionello(@naturallynutritious). You know these kind of days when you’re full of goodwill and want to cook a nice dinner? Then you read a recipe, scrolling down the page and shake your head asking “who has the time to make that?” These kind of days when you want dinner NOW? Like walk through the door and have it ready on the kitchen bench. Instead, you often find yourself relying on take-away or toasties… (we all do it).   

We have been collaborating with Melanie Lionello to create our tasty Coconut Lentil. A soup based on South India’s staple lentil koottu, which includes both lentils and nutrient-rich mung beans, as well as capsicum and sweet potato to give it a slightly sweet taste that sets off the spices very nicely.

Melanie already developed two recipes using the Coconut Lentil.  A Chicken Skewers on Naan Bread (she has the desire to share and create for people she loves, using real kumera, lentils, capsicum and mung beans all heightened and united by a traditional mix of Indian spices) and a Baked Jacket potato with pomegranate (a delicious and nourishing ‘go for’ if you are in lack of inspiration).  We let you judge by yourself.

For this new recipe, Melanie decided to mix the sooth and super flavourful Coconut Lentil with some tangy pineapple and  juicy prawns. Dinner ready in just 10 minutes! 

 Ingredients

(Serves 2)
  • 1 pouch of the Hart & Soul Coconut & Lentil Soup
  • 8 large peeled and raw prawns
  • 1/2 cup chopped pineapple
  • 1/4 cup finely chopped coriander, roots and stems as well
  • Chilli sambal to serve
  • Brown rice to serve 
  • Mint to garnish

 Instructions

  • Place soup into a pot and heat on medium until simmering.
  • Add coriander and pineapple. Cook for 5 minutes, stirring occasionally.
  • Add prawns and cook until they have turned orange on both sides.
  • Serve hot in a bowl with brown rice, a spoonful of chilli sambal and mint to garnish.
  • Enjoy!

 

Smoked Ham Laksa

By | Recipes, Uncategorised

Last week we payed homage to the Veganism with our Coconut Lentil soup. It’s now time to honour the simple and delicious Singaporean Laksa.

Laksa is a deep bowl of delicious comfort. It always taste so amazing. This Laksa recipe comes from Libby Elliot (@elizabethlouisenutrition), her Christmas twist uses smoked ham to add some protein to the dish. Serves one hearty meal or two lighter meals than are actually in the dish. But trust us, there won’t be any leftovers!

 Ingredients

  • 1 Hart & Soul Laksa Kit
  • 180g (serve 1)  of pre cooked smocked ham 

 Instructions

For the Smoked Ham

  • Preheat your oven to 180 ℃. 
  • Place your pre cooked smoked ham in an oven-safe glass or ceramic baking dish big enough for your piece of meat.
  • Add 1 to 2 inches of water to your baking dish (to prevent the ham from getting burned in the oven).
  • Glaze the ham to give it flavour. There are many ways to glaze a pre cooked smoked ham: mixing brown sugar and crushed pineapple with its juice and pouring this on top or mixing equal parts honey and water and doing the same or use a cooking brush to brush your glaze over your ham if you want only a thin layer over it.
  • Cover your pre cooked smoked ham with tin foil, wrapping the foil to the edges of your baking dish. If your baking dish doesn’t have edges, make the sheet of tin foil big enough to wrap over the ham and under the baking dish so it remains tightly sealed during the heating process.
  • Place the covered ham in the oven and heat it for 10 minutes per pound of ham. This is an estimate, and your ham may take longer depending on your oven. Open the tin foil covering and cut into the meat to make sure it is heated all the way to the center, once your timer is done.
  • Remove the ham from the oven and keep the foil covering intact until you are ready to serve so the meat remains hot.

For the Laksa Soup

  • Fill a pot with 250 mL of water & Bring to the boil. 
  • Empty the contents of dried herbs and spices into the water & simmer for 2-3 minutes. 
  • Add your smoked ham. 
  • Bring back to the boil & simmer for about 2 minutes. 
  • Meanwhile place the rice noodles in a separate bowl & add boiling water. Leave to sit for 3-4 minutes. Drain noodles. 
  • Add the Laksa paste & Coconut cream into the pot & stir well. Bring back to the boil.
  • Add the cooked rice noodles into the pot and serve. 
  • Enjoy!

Vegetarian Coconut Lentil Burger

By | Recipes

Hart & Soul have a wholesome burger for you! Burgers can be a complete dish, easy to make at home and could even be “balanced” if we choose the right bread, reduce the tonne of mayonnaise and five kilograms of French fries.

Our vegetarian burger ticks all the boxes; shape, texture and taste. The talented Elle from Cheeky Coconuts has developed a tasty vegan burger recipe using our Coconut & Lentil soup. And don’t worry, this recipe won’t keep you in the kitchen for hours! It’s easy, quick and D.E.L.I.C.I.O.U.S.

You can also make a whole batch of these delicious vegan steaks, place them in separate resealable bags and store them in the freezer. When you feel like eating a ‘vegan steak’, just take one out, cook it and voilà. 

 Ingredients

  • 1 cup @thehartandsoul Coconut & Lentil Soup 
  • 1 cup cooked brown rice 
  • 2 tablespoons chia seeds 
  • 2 tablespoons almond meal 

 Instructions

  • Mix the soup and the chia seeds in a mixing bowl and allow to stand for 10 minutes.
  • Add the remaining ingredients (brown rice, almond meal) and stir to incorporate to the mix.
  • Shape into four even patties and lightly fry in a pan until golden brown.
  • Enjoy!

Baked Pasta infused in a Vegetable Tagine (Gluten Free & Dairy Free)

By | Recipes, Uncategorised

When it comes to pasta, the Hart & Soul team totally agree with the Italians “Life is a combination of magic and pasta” We know a lot of people out there don’t eat pasta as they think of carbs being the enemy. Pasta is actually the perfect foundation for a healthy, delicious and satisfying meal. As an ideal “delivery system” for other nutritious foods, pasta meals can easily become nutritional all-stars. Off course be sure to keep an eye on portion sizes (a one-cup serving of cooked pasta is roughly the size of your fist). Pasta is also an ideal partner for other nutritious foods that are essential to a healthy diet. It’s great to pair with fiber-filled vegetables and beans, heart healthy fish and oils, antioxidant-rich tomato sauce and protein-packed, poultry and lean meats. So many possibilities!

Elle from Cheeky Coconuts shared her delicious Baked Pasta recipe, featuring in our Vegetable Tagine Soup Pouch. A delightful infusion of Moroccan spices with sweet potato, chickpeas, tomato, capsicum & raisins making it a balanced meal. Sorry did we mention that this baby is Gluten Free and Dairy Free? Definitely a winner! 

 Ingredients (Serve 4) 

  • 400g cooked pasta spirals (use the Gluten Free ones)
  • 1 pouch of Hart & Soul Vegetable Tagine
  • 1/4 cup chickpea flour
  • 1/4 cup nutritional yeast flakes
  • 1 cup veggies of choice ( I like broccoli, corn and cabbage)

Instructions:

  • Preheat oven to 180 degrees Celsius
  • Cook your pastas as you normally do (we recommend you to cook them Al Dente for a better held at serving time)
  • Over low heat combine the Hart & Soul Vegetable Tagine Soup, chickpea flour & nutritional yeast mixture thickens until it gets smooth
  • Arrange Pasta and veggies in in a medium sided oven dish and store through soup mixture
  • Place in oven for 20-25 minute or until crisp and golden brown on top
  • Enjoy!

Curried Fish Laksa

By | Recipes, Uncategorised

Curried Fish Laksa? Heaven in a bowl. A slurpy- splash-orange-coloured sauce-down your white top, eaten in an enthusiastic ardour. Yes this is our kind of soup!

This dish is that good that it makes you look at your friends bowl to see if they have any left that you could steal. It’s also on the table in less than half an hour using only one pan! How wonderful? At Hart & Soul, we are always looking for new adventures. For that one, we have partnered with Dinner Twist, a genius service that deliver a box of fresh, local and top quality produce with a matching recipe book straight to your door for quick and healthy dinner. It’s easy, they plan, they shop, they deliver and you cook. 

Using our Laksa kit as a base, they have developed a delicious Fish Curry  The result is a tasty, beautifully complete aromatic dish.

PS: don’t forget the bib 🙂 

 Ingredients (Serve 4) 

  • 2 Laksa Kits
  • 1/4 Bunch spring onions, thinly sliced
  • 1 red capsicum, thinly sliced
  • 100g snow peas, thinly sliced
  • 1 carrot, ribboned
  • 1/3 bunch mint, leaves picked
  • 3/4 bag bean shoots
  • 2 packets white fish fillets 
  • Fish sauce (optional) 

Instructions:

  • Boil the kettle. Stick noodles from Laksa Kits in a bowl, cover with hot water. In the meantime, put fried lemongrass and chili in a separate bowl, cover with 2 cups of hot water. 
  • Place Laksa paste and coconut milk from laksa kits in a saucepan along with 1 cup of water. Simmer, covered for 10 minutes. 
  • Prepare toppings and arrange on a large platter
  • Cut the fish into 4cm chunks, add to Laksa. Simmer for 4-5 minutes or until cooked through. Strain lemongrass infused water into laksa broth. Season to taste with fish sauce if desired. 
  • Divide noodles between bowls, top with fish Laksa and the fresh vegetables at the table and serve with lemon wedges. 
  • Enjoy!

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