National Soup Week 2013 takes place from 1st - 8th March!

Gorta to Get the Country Sipping and Slurping 35,000 Bowls of Soup!

2013-03-01T11:13:00.003Z

Gorta is aiming to get the people of Ireland sipping 35,000 bowls of soup during its annual ‘Soup for Life’ campaign, which kicks off today (Friday, 1^stMarch).

Soup for Life runs from the 1^st to the 8^th March and sees a whole host of restaurants, cafes and bars across the country taking part and giving €1 per bowl of soup sold. The campaign is also being supported by soup giants Erin Soups, who will donate 5 cents per carton of soup sold from their new fresh soups range.

Gorta’s acting CEO Tom Kirley said, “Soup for Life is getting bigger and better each year and the support that has been shown to us is just incredible. We are very lucky to have such encouraging and eminent partners such as Love Irish Food, the Restaurants Association of Ireland (RAI), the Vintners Federation of Ireland (VFI) and the Licensed Vintners Association (LVA) involved and we hope that this will result in another really successful campaign.”

He continued, “Last year we worked out that the public had consumed about 30,000 bowls of soup during the Soup for Life week. I am pretty confident that we can beat that this year. But we need all the help we can get! As always, 100% of the funds raised go to one of our overseas projects, this time in Keringet in Kenya.”

Soup for Life also encourages people to get their friends, family or colleagues together and host their very own soup party at home or in the office and donate the funds raised to Gorta. All of the materials needed to host a soup party are available on the dedicated Soup for Life website and are easily downloadable.

Gerry Rafter, President of the Vintners Association of Ireland (VFI) said, “We are extremely proud to play a part in this exciting and original campaign and have encouraged all of our members across the country to take part. Not only does this campaign go towards a good cause but it also means that pubs, restaurants and cafés across Ireland can get into the charity spirit and hopefully increase their own sales too, which is so important in today’s climate.”

All money raised from Soup for Life 2013 will go straight to a Gorta supported project in Keringet, Kenya which aims to improve food security within the region. The project aims to get the people of the region – particularly mothers and children - eating three nutritious meals a day.

Gorta is asking for as much support as possible for this very worthy cause. Anyone who would like to take part in Soup for Life can email soup@gorta.org or get further information on www.soupforlife.ie.

Gorta Launches 'Soup for Life' 2013 and urges Irish Public to make their lunch date matter!

2013-02-15T15:38:00.000Z

Gorta’s annual ‘Soup for Life’ campaign is taking place again this year from the 1^st to the 8^th March and is being proudly supported by Erin Soups, Love Irish Food, the Restaurants Association of Ireland (RAI) and the Vintners Federation of Ireland (VFI). Hundreds of bars, cafés and restaurants across Ireland are getting involved and donating €1 per bowl of soup sold during the week.

According to Gorta’s Acting CEO Tom Kirley, “It’s really important that the public get behind us in this campaign and help us continue to work towards making hunger history. All the public have to do is get out to a participating restaurant, cafe or pub and order the soup. It’s really that easy.”

He added, “€1 per bowl of soup sold during the week will be donated to one of our projects in Keringet, Kenya, which improves food security in the region. Changing a lunchtime habit for one simple week can make a huge difference to us.”

Gorta is asking everyone to get out during ‘Soup for Life’ week and support the campaign by ordering the soup at participating restaurants, which will include Avoca, Fallon & Byrne, Blazing Salads, Cornucopia, Insomnia, KC Peaches and many more around the country.

Adrian Cummins, CEO of the Restaurants Association of Ireland (RAI) said, “The RAI is proud to be a part of this campaign for the second year running and we have urged our entire membership to sign up. Most importantly for us, this campaign urges people to eat out at their local restaurants and cafés, meaning that the local economy, as well as this very worthwhile project in Kenya, benefits greatly.”

Any budding chefs can also host their very own soup party at home and donate the funds raised to the charity. Gorta is encouraging people to get a group of their friends round and show off their soup-making skills for a good cause.

All money raised from ‘Soup for Life’ 2013 will go straight to a Gorta supported project in Keringet, Kenya which aims to improve food security within the region. The project aims to get the people of the region eating three nutritious meals a day, particularly mothers and children.

Gorta is asking for as much support as possible for this very worthy cause. Anyone who would like to take part in ‘Soup for Life’ 2013 can email soup@gorta.org or get further information on www.soupforlife.ie.

Taking part couldn't be easier!

2013-01-31T10:53:00.003Z

It’s so easy (and fun!) to take part in Gorta’s Soup for Life 2013. Just call a member of the Soup Team today on (01) 661 5522 and find out more.

Launching Soup for Life 2013!

2013-01-31T10:49:00.002Z

Gorta is delighted to announce that National Soup Week 2013 will take place from 1st - 8th March. Funds raised will be put straight to work fighting hunger and malnutrition in sub-Saharan Africa. For more info, please visit www.soupforlife.ie Thanks for taking part!

Soup-A-Licious: Italian Mushroom Soup

2012-03-07T10:10:00.001Z

Soup-A-Licious: Italian Mushroom Soup

National Soup Week is in full swing and we're inviting the SOUPER people of Ireland to gather friends, family and/or colleagues together over a cup or bowl of soup during National Soup Week (5th - 11th March 2012) and make a small contribution to gorta's work overseas.

A great soup to make for those holding their own soup events at home is homemade mushroom soup. Full of flavor and easy to make

Ingredients:

2 teaspoons of Olive Oil
1lb of Mushrooms
2 diced Red Onions
2 tbsp – Flour
2 Cloves of Garlic
1 cup of Vegetable Stock
1.5 cups – Fusilli Pasta
1 tin Chopped Tomatoes
Salt and Pepper (For Seasoning)

What To Do:

Heat olive oil in pot.
Chop up onions, garlic and mushrooms
Fry the onions and garlic until they are nearly cooked.
Add the mushrooms to the pot, and cook for 2 to 3 minutes.
Add flour to the pot, and coat mushrooms and onions.
Add the stock to the pot, and simmer for 5 minutes.
Add the chopped tomatoes and pasta to the pot, and simmer for a further 15 minutes.
Once all the ingredients have cooked and heated through (make sure the pasta is cooked properly), season to taste.
Serve in bowls.

Tip 1: Any type of mushroom can be used as per preference
Tip 2: Add more stock or water to get a soup of desired consistency.

Gorta's National Soup Week Begins

2012-03-05T12:12:00.001Z

Gorta's National Soup Week Begins!

From March 5th until the 11th restaurants, cafés and pubs across Ireland are also becoming gorta soupporters and donating €1 per bowl of soup sold during National Soup Week. Why not make that lunch date matter?

For more information about gorta's Soup For Life campaign you can visit the website http://www.soupforlife.ie

Summer Vegetable Soup

2012-03-02T12:01:00.000Z

Soup-A-Licious: Summer Vegetable Soup

With National Soup week starting on the 5th of March and the sun shining all week, we have the perfect soup to be enjoyed on a sunny day or to brighten up some dull sky's, this fragrant and flavour some recipe is an appetising treat

Ingredients:

2 vegetable stock cubes in 1.5 pints of Water
1 bunch of spring onions; finely chopped
1 clove of garlic; crushed
3 celery sticks; finely sliced
1 large courgette; chopped
125g fine green beans; trimmed and sliced
1 tablespoon of green pesto sauce
12 basil leaves; torn/chopped
50g crisp lettuce or Chinese leaves finely shredded
Salt and Pepper

What to do:

Pour the stock into a large saucepan and bring to the boil
Add the spring onions, garlic celery, courgette and green beans, return to the boil and then reduce the heat cover and simmer for 10 mins
Add the pesto sauce basil leaves and cook,
Add the shredded lettuce and cook for 2 minutes, season to taste
Serve the soup into bowls

Gorta are inviting the SOUPER people of Ireland to gather friends, family and/or colleagues together over a cup or bowl of soup during National Soup Week (5th - 11th March 2012) and make a small contribution to gorta's work overseas.

For more information about gorta's Soup For Life campaign you can visit the website http://www.soupforlife.ie

2012-02-29T15:55:00.000Z

Rua Caf and Deli: Beetroot Soup

From Rua Cafe and Deli in Castlebar, we have a great recipe for Beetroot Soup today perfect for a sunny. Don't forget to pop in to Cafe Rua during National Soup Week beginning next week on March 5th to help yourself to a bowl.

Ingredients:

2.5kg peeled fresh beet
500g chopped onion
2 minced cloves garlic
1 tspn minced fresh ginger
1 heaped tspn cumin powder
2 litres good veg or chicken stock
Oil and butter, seasoning
Splash red wine vinegar

What To do:

Sweat the onions in the butter on low heat for at least 10 minutes until soft and sweet and just about turning brown.
Add in your chopped beetroot, garlic and spices and sweat for a further 10 minutes.
Add the hot stock and season well.
Finally, add a splash vinegar to preserve colour and blitz

Tip 1: The soup will keep refrigerated for 3 days if made with chicken stock and 1 week if you use vegetable stock.

Tip 2: It can also be frozen.

For more information about gorta's Soup For Life campaign you can visit the website http://www.soupforlife.ie

Soup-A-Licious: Chicken and Sweet Corn Soup

2012-02-29T10:36:00.000Z

Soup-A-Licious:

Chicken and Sweet Corn Soup

A light and soup-per taster soup on the menu today. One of the favourites from the takeaway, Chicken and Sweetcorn soup is a delicious simple soup that's a great way to use up the left over roast chicken.

The following recipe makes two lunch/dinner portions or four starter portions.

Ingredients:

5g / 1 teaspoon of low fat butter spread
326g Can of sweetcorn,
1 clove of garlic. Peeled and finely chopped.
2 chicken stock cubes dissolved in 1 litre of hot water
1 tablespoon of cornflour
150 ml milk
100g cooked chopped chicken
1 tblspoon of fresh coriander or parsely
salt and pepper

Method:

Heat a large saucepan on a medium to high heat and add the butter. When it's bubbling, add the garlic and ginger and fry for 2-3 minutes until fragrant
Add sweetocrn and chicken stock to a large saucepan, bring to boil, then reduce heat and simmer for 10 mins
Transfer the ixture to a liquidiser/food processor and blend until smooth and return to saucepan (This can be optional as some people may enjoy the whole sweetcorn)
Blend the cornflour with 2-3 tablesppons of milk and stir into the saucepan with the remaining milk.
Add the chicken and coriander/parsley if desired
Reheat, then ass salt and pepper to taste
Ladle into bowls and serve at once

TIP 1: Make this dish a great lunch or meal by adding noodles to the dish

Nude Food: Parnsip and Parmesean Soup

2012-02-27T12:10:00.000Z

Soup-A-Licious: Nude Food Parnsip and Parmesean Soup

From Nude Food in Dungarvan, we have a delicious recipe for Parsnip and Parmesan Soup from their very own Louise Clark

Ingredients:

extra virgin olive oil
1 spanish onion
1kg of parsnips
seasalt & black pepper
2litres of water
500g parmesan
200ml double cream
paprika to serve

What to do:

1 - sweat onions in olive oil until soft
2 - add diced up parsnips and toss with onions
3 - top with water and simmer until parsnips are soft
4 - add parmesan in cubes

5 - blitz, add cream and season
6 - serve with a sprinkle f smoked paprika
7- sit back and enjoy....yummy!!

Nude foodwill be participating with gorta in Soup For Life so don’t forget to pop in during the week of March 5th – 11th to help yourself to a bowl of delicious and freshly made soup and make a contribution to gorta and help us make hunger history

Soup-A-Licious: Leek and Potato Soup

2012-02-17T16:12:00.000Z

Soup-A-Licious:

Irish leek and potato soup

One of the countries favourite soups - Leek and Potato Soup. Simple, nutrious and delicious this recipe serves serves 4 people, prep time 10 mins, cooking time 30 mins.

Ingredients:   15g Magarine
                     1 chopped Onion
                     3 Leeks Sliced
                     2 potatoes, cut into chunks
                     2 Vegtable stock cubes dissolved in 1 3/4 pints of hot water
                     150ml of skimmed/Whole milk
                     Fresh Parsley
                     Ground Black Pepper
                     Fresh Cream

Method:

Melt margarine in large saucepan and saute the onions and leeks until softened
Add potatoes and vegetable stock and bring to boil then reduce the heat and allow to simmer for 20 mins or until the potatoes are soft
Transfer half the soup into a liquidiser/processor and blend until smooth Return to the sauce pan with remaining soup and add the milk
Reheat the soup and season to taste with parsely and pepper and serve hot
Garnish with parsely and dollop of cream (Optional)

Kildare sign up to Soup For Life

2012-02-16T12:16:00.002Z

Kildare sign up to Soup For Life!

Restaurants across Kildare have already started signing up to Gorta’s National Soup Week, which will run from March 5-11 next.

Restaurants taking part in Kildare this year include Halo Cafe, Fallons, Zest Cafe and Avenue restaurant in Maynooth
During the week people can also run ‘Soup for Life’ events at home, in the workplace, or in clubs, schools, and colleges. The annual fundraising campaign encourages people to get out and sip some soup to help make hunger history.

Gorta is encouraging people to get out and support their favourite Kildare eateries by participating in ‘Soup for Life’. For each bowl of soup sold by participating restaurants, cafes and venues from March 5-11, €1 will be donated to Gorta, helping families in Uganda secure a bright future for themselves and their children.

Gorta's Marketing Officer Kevin Dempsey sat down with Noel from Kildare update to talk about the Soup For Life Campaign

Kevin explains to Noel what the “Soup for Life Campaign” and how they need participants in the kildare area to take part.

Kevin also talks about how people in schools or work places can host there very own “Soup for Life day’s” through out the duration of the campaign.

To watch the discussion just follow the link below:

http://kildare.tv/kildare-update-soup-for-life/

For more information visit www.soupforlife.ie or www.gorta.org

Soup-A-Licious: Perfect for Dipping

2012-02-15T11:33:00.003Z

Soup-A-Licious: Perfect for Dipping

Guinness and Cranberry Bread

Here at Soup For Life, we think there is no better way to enjoy your homemade soup than to have it your very own homemade bread for dipping to go with it. This is one of the best recipes for a simple and quick easy to prepare bread which any novice cook will love to bake.

Ingredients:

350g Wholemeal Flour
185g Plain Flour
110g Dried Cranberries
3 tbsp brown sugar
1 tsp baking powder
175ml Guinness
180ml Buttermilk
pinch of salt

Optional: Whole Walnuts can be added to the mix for those who like the added crunch

Method:

Preheat the oven to 200°c/fan 180°c/gas 6.
Line a loaf tin with parchment paper
Sieve in flour and baking powder to a bowl and mix in the cranberries and sugar (And walnuts if you wish)
Add the Guinness and buttermilk and combine with wooden spoon until dough has a soft consistency
Add the mixture to loaf tin and bake in oven for 50 minutes, checking on progress at 30 minutes to ensure bread isn't browning too quickly
When cooked leave to cool on wire tray

TIP 1: Avoid lumps and incorporate air by sieving flour and baking powder

TIP 2: To ensure bread is cooked properly use a skewer and if it comes out clean bread is cooked

TIP 3: Hollow sound when tap the base of the bread ensures bread is fully cooked

Recipe adapted from Catherine’s Family Kitchen by Catherine Fulvio
ISBN: 9780717150571 Hardback: €22.99

For more information about gorta's Soup For Life campaign you can visit the website http://www.soupforlife.ie

Soup-A-Licious! Duo of Soup

2012-02-13T16:14:00.000Z

Soup-A-Licious! :

Duo of Roasted Yellow Pepper Soup and Tomato Soup

With National Soup week only a few weeks away, it's time to start digging out the most Soup-A-licious recipes we can find.

We're inviting the SOUPER people of Ireland to gather friends, family and/or colleagues together over a cup or bowl of soup during National Soup Week (5th - 11th March 2012) and make a small contribution to gorta's work overseas.

The first recipe to add to your collection is a Duo of Roasted Yellow Pepper Soup and Tomato Soup! Each are great on their own but you can show off your skills and creative side by serving them together in the same bowl.

For the Yellow Pepper Soup:

4 yellow peppers

1 onion, finely diced

1 tsp thyme, chopped

250ml vegetable stock, plus extra to thin soup if required

3 tbsp cream

Extra virgin olive oil

Salt and pepper

For the Tomato Soup:

2 garlic cloves,

2 sundried tomatoes,

1 tin of chopped tomatoes

1 potato, peeled and diced

300ml vegetable stock, plus extra to thin soup if required

2 tsp of basil,

Extra virgin olive oil

Salt and pepper

Method:

To make the yellow pepper soup:

Preheat the oven to 180°C/Fan 160°C/Gas 4.

Put whole peppers on roasting tray and bake until thte skin has browned, turning once halfway through cooking. Put cooked peppers in a bowl and seal tightly with plastic wrap.

Let sit for 30 minutes. Peel peppers, remove and discard seeds and roughly chop

In a large saucepan, heat the oil and cook the onion until soft.

Add the peppers, thyme and stock to the onion and heat through.

Using a hand blender, purée the soup.

Add the cream and taste for seasoning, adding salt and pepper as required.

To make the tomato soup:

Heat some oil in a large saucepan over a medium heat.

Add chopped garlic and sundried tomatoes and sauté.

Stir in the tomatoes, potato and stock and bring to a boil. Reduce the heat and simmer until the potato is cooked through.

Add in the basil and remove from the heat.

Purée the soup and taste for seasoning, adding salt and pepper as required.

TIP 1: Roasting Peppers in the oven using relatively low heat is the best way to keep the colors vibrant.

TIP 2: To serve, pour both soups into a bowl simultaneously, on opposite sides of the bowl. If desired, use a toothpick to create a more intricate design.

For more information about gorta's Soup For Life campaign you can visit the website http://www.soupforlife.ie

Café en Seine are on board again this year!

2012-02-07T12:39:00.001Z

Café en Seine - arguably Dublin’s Finest Café Bar - located on Dawson Street, will take part in National Soup Week again this year. Dublin’s stylish boulevard is the perfect place for a casual yet sophisticated dining experience whatever the time of day. Café en Seine operates a daily food service from noon to 9pm (5pm on a Sunday).

Eat it, Drink it, Slurp it - and help Make Hunger History!

2012-01-24T13:43:00.002Z

Food entrepreneurs, Cully & Sully today joined Gorta – the Freedom from Hunger Council of Ireland to announce that National Soup Week will run from March 5 -11 next.

‘Soup for Life’, Gorta’s annual fundraising campaign encourages people to get out and sip some soup to help make hunger history. Pictured at the launch in Ballymaloe Cookery School were Deirdre Kingston and Maggie Dwyer from Gorta and Cullen Allen and Colum O’Sullivan from Cully & Sully.

Cully & Sully are loyal supporters of ‘Soup for Life’ and have pledged for the second year in a row to donate 5c per carton of soup sold throughout the course of the week. ‘Soup for Life’ will also roll out in over 250 restaurants across Ireland and for each bowl of soup sold between the 5th and the 11th of March, €1 will be donated to Gorta’s work fighting the causes of hunger and malnutrition in Uganda.

The programme which the campaign is supporting aims to alleviate hunger, especially among women and children. All money raised will go towards providing seeds and seedlings, rooster hens and training and planning on all aspects of nutrition and food security.

For more information go to www.soupforlife.ie

2012-01-24T13:41:00.001Z

Celebrity chef, Derry Clarke of L’Ecrivain restaurant helps launch Soup for Life 2012!

2012-01-24T13:38:00.001Z

Celebrity chef, Derry Clarke helps launch Soup for Life with Gorta's Media Officer Deirdre Kingston at L’Ecrivain restaurant in Dublin.

Celebrity chef, Derry Clarke of L’Ecrivain restaurant (Dublin) today joined Gorta – the Freedom from Hunger Council of Ireland to announce that National Soup Week will run from March 5-11 next.

The Restaurants Association of Ireland (RAI) is also encouraging people to support the campaign at participating restaurants nationwide. During the week, people can also run ‘Soup for Life’ events at home; in the workplace or in clubs, schools and colleges. The annual fundraising campaign encourages people to get out and sip some soup to help make hunger history.

‘Soup for Life’ is a fun, vibrant and positive campaign which is very much focused on participation across the country. This year, Gorta is encouraging people to get out and support their favourite eateries by participating in ‘Soup for Life’. For each bowl of soup sold by participating restaurants, cafes and venues from March 5-11, €1 will be donated to Gorta helping families in Uganda secure a bright future for themselves and their children.

Speaking at the launch, Gorta CEO Brian Hanratty said “Soup is a simple meal, which is full of nutrients and one which is enjoyed all across the globe. During ‘An Gorta Mór’ up to one third of the population was dependant on soup kitchens to survive. We are asking people to enjoy soup during National Soup Week with their friends, families and colleagues and in doing so make a contribution to our work with poor communities, especially in East Africa.”

He continued, “This unique campaign will raise funds to support a programme in Uganda which aims to alleviate hunger, originating from a lack of nutrients in women and children. All money raised will go towards providing seeds and seedlings; rooster hens and training and planning on nutrition and food security.”

Adrian Cummins, CEO of the RAI added, “This campaign is really a win/win situation when one thinks of the many struggling businesses there are in the restaurant sector, particularly in relation to independent retailers. This campaign is all about getting people out to their local eatery and supporting this initiative which will ultimately help those who are struggling to provide food for themselves and their families. The RAI are proud to partner with Gorta on ‘Soup for Life’ and I would urge all of our members to get involved.”

The campaign was a huge success last year, with many fine eateries taking part including the Avoca Group, Cornucopia, Itsa, Wagamama and the Insomnia Coffee Company in Dublin and Café Paradiso, Blair’s Inn, Amicus and The Cornstore in Cork. ‘Soup for Life’ was also supported by Cork’s food entrepreneurs Cully & Sully, who donated 5c per carton of soup sold throughout the week.

For more information log onto www.soupforlife.ie

Soup for Life 2012

2012-01-03T15:02:00.001Z

For the third year running, gorta is getting ready for our exciting spring fundraising initiative - Soup for Life. National Soup Week 2012 takes place from Monday 5th March to Sunday 11th March.

We’re asking soup lovers and foodies alike to help make hunger history by gathering friends, family and colleagues for a fun get together over a pot of soup and make a contribution to gorta’s work fighting hunger in Africa.

Visit www.SoupforLife.ie for more information

A Thank You Video To All Our Participants

2011-05-10T14:40:00.000+01:00

Big Hearty Thank You For Your Soupport!

2011-04-15T16:47:00.006+01:00

National Soup Week 8th - 15th April comes to a close today with thousands of participants eating, drinking and slurping bowls of Soup for Life for the last time. We were thrilled with the massive response. Over 100 venues nationwide donated €1 for each bowl of soup they sold nationwide. We would like to give a big hearty thank you to all those who participated in the campaign helping gorta's work fighting hunger overseas. Soup it Up!

Keep Stirring that Pot!

2011-04-13T09:24:00.007+01:00

Karl's Kitchen in Dundalk showcase how to Soup It Up this week. Karl created four signature soups for the campaign including this sumptuous Parsnip and Chili recipe.

Gemma and Aisya at Avoca Suffolk Street take a break from serving up delicious butternut squash soup and tomato, chili and creme fraiche Soup for Life.

Emma during Wagamama's busy lunchtime trade serving Chicken Ramen Soup for Life this week

Our Soupporters!

2011-04-11T13:43:00.004+01:00

Dairine and Jayne at Cornucopia take a break from serving up Soup for Life to pose for a photo.

Staff members at Wilde and Green giving the thumbs up to the campaign t-shirts

Menuboards taken over by National Soup Week

2011-04-11T09:40:00.010+01:00

A menuboard at KC Peaches on Friday and the lunch specials at Pinocchio.We'll be uploading lots more pictures from Soup for Life as the campaign rolls on.

National Soup Week Starts Here!

2011-04-08T11:10:00.002+01:00

Feel like a bowl of soup? Our Soup for Life campaign kicks off today with venues across Dublin and Cork participating. Each will be donating €1 for each bowl of soup sold and every penny will go to gorta's work fighting hunger overseas. Is it almost lunchtime?...that means it's time for a bowl of Soup for Life!

Check the list on the left for a full list of participants and soup it up!