1. food and drink
2. food
3. grains and pasta

THE SOUL
SOUP RECIPE
BOOK
In 2010 the Department for Education set up
Generations Together, a national pilot project to
encourage intergenerational volunteering, bring
people together in mutually beneficial activities
and promote greater understanding and respect
between generations.
Soul Soup was part of Generations Together
Gateshead and it provided a creative and exciting
approach to bringing communities together to build
trust and understanding, encourage volunteering,
promote health and wellbeing, and address negative
perceptions of age.
Innovative in it's approach, Soul Soup explored the idea that taking part in the
ar ts and eating together encouraged conversation and meaningful interaction. 6
schools, 262 younger and 107 older participants volunteered their time, with the
suppor t of 39 community based agencies. They took part in over 150 workshops
and activities, working alongside 32 artists, arts organisations and food professionals.
They also organised and hosted 12 final café style events, to which more than 1,100
of the wider community attended, to celebrate their achievements. 17 projects
promoted community cohesion and as a result, 178 younger and 105 older people
have been involved in further initiatives to support community development and
cohesion in Gateshead.
This book gives a snap shot of twelve Soul Soup projects
which took place during 2010/11, featuring the groups
who took part, the delicious recipes they created and
the projects which took place.
The Soul Soup Funding Pot was a small legacy fund to
which the groups involved were able to bid, to further
develop partnerships made and their own creative
events, encouraging sustainability and longer term
community cohesion.
Soul Soup was created and managed by Gateshead Council’s Arts Development
Team.
We hope you will enjoy reading this book, feel inspired to try a few of the recipes
yourself and share what you have made with family and friends!
SOUP { PAGES 6 - 81}
Harvest Vegetable Soup
Curried Parsnip and Apple Soup
Wholemeal Bread
Carrot and Courgette Bread Rolls
9
10
13
14
Christmas Turkey Broth
Carrot and Orange Soup
19
20
Aash-e Sholeh Qalamkar Aash-e Gandom
Barbari Bread
24
27
29
Ham Hock and Lentil Soup
Carrot and Coriander Soup
Stottie Bread
32
35
37
Vegetable and Lentil Soup
Chicken, Leek and Potato Soup
40
43
Sausage and Bean Soup
Thai Sweet Potato Soup
Chinese Chicken Noodle Soup
47
48
50
Italian Tomato and Basil Soup
Focaccia Bread 55
57
Passionate Pizza Soup 60
Mozzarella and Garlic Dough Balls 63
Whoopie Pies
65
Fiery Festive Soup Christmas Cake Naan Bread 68
71
Potato and Watercress Soup Nothing Fancy Wartime Loaf
75
77
Indian Spiced Chickpea and
Roasted Tomato Soup
81
SOUL
{ PAGES 82 - 113 }
High Spen Harvest Café
84
Inter-Gen-Jam
88
Persian Winter Solstice
90
The Dilley Line Underpass Gallery
92
Brandling Hall
Railway Stop Community Café
96
Springwell Silver
Come Dine With Me
98
Chopwell Italian Café 100
The Garden of My Heart
102
Birtley Landscape
104
Christ Church Youth and
Community Project
106
Soup Stories:
Gateshead Young and Old
108
Grow
110
Credits & Acknowledgements
112
“I found it enjoyable working with the children,
encouraging them to do the different tasks that
we were set and seeing their pleasure in doing
them.”
Member of the Rowlands Gill and District Live At Home Scheme
6
HIGH
SPEN
HARVEST
CAFÉ
7
8
HARVEST VEGETABLE SOUP
SERVES 4-6
PREPARATION TIME
15-20 MINUTES
COOKING TIME
1 HOUR 15 MINUTES
25g (1oz) butter
2 tbsp olive oil
2 large onions, peeled and chopped
3 carrots, peeled and chopped
3 sticks celery, chopped
1 large potato, peeled and diced
2 turnips, peeled and diced
2 courgettes, diced
850ml (1½pts) hot vegetable stock
2 x 400g (14oz) cans chopped tomatoes
280g (10oz) can cannellini beans, drained
100g (4oz) peas, fresh or frozen
4 tbsp chopped parsley
black pepper to season
Heat the butter and oil in a large saucepan then add the onions, carrots
and celery and gently fry for 5 minutes or until the onions are soft.
Add the potato, turnips and courgettes and fry for a fur ther 5 minutes.
Pour the hot vegetable stock and tomatoes over the vegetable mixture,
bring to the boil then cover and simmer for about 1 hour.
Finally, add the cannellini beans, peas and parsley then season with black
pepper. Simmer for a fur ther 5 minutes or until the beans and peas are
heated through.
Pour into large mugs or bowls and serve with fresh bread.
For a really hear ty soup, tr y adding some small
pasta shapes during the last 10 minutes of
cooking time.
9
CURRIED
PARSNIP
AND
APPLE
SOUP
SERVES 4-6
PREPARATION TIME
15-20 MINUTES
COOKING TIME
1 HOUR 15 MINUTES
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp olive oil
1 onion, peeled and finely chopped
1 red chilli, deseeded and finely chopped
2 chopped celer y stalks, finely chopped
1 tbsp fresh ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 tbsp turmeric
700g (1lb 9oz) parsnips, peeled and chopped
1 Bramley apple, peeled, cored and diced
1.2 litres (2pts) hot vegetable stock
150ml (5fl oz) single cream or
low fat crème fraîche
black pepper to season
Heat a large saucepan and dry fry the coriander and cumin seeds for 1 minute or
until they start to jump around the pan and release their aromas. Remove from
the pan and crush using pestle and mortar or in a spice blender.
Heat the oil in the pan then add the onion, chilli, celery, ginger and garlic and gently
fry for 5 minutes.
Return the crushed spices to the pan with the turmeric, parsnips and apple and
continue to cook for 5 minutes over a moderate heat until the vegetables and
apple are coated in the spices.
Add the hot stock to the pan, bring to the boil, then cover and simmer for 15
minutes until the parsnips have softened.
Remove the pan from the heat and blend the soup with a stick blender or in a
food processor until smooth.
Stir in the cream or low fat crème fraîche and season to taste with black pepper.
Pour into large mugs or bowls and serve with fresh bread.
For a garnish with a flourish, add a swirl of cream or
low fat crème fraîche and some finely sliced chilli.
10
11
12
WHOLEMEAL BREAD
MAKES 1 LOAF
PREPARATION TIME
60 MINUTES
COOKING TIME
30-35 MINUTES
500g (1lb 2oz) strong wholemeal flour plus
extra for kneading
7g sachet fast-acting dried yeast
1 tsp salt
1 tsp sugar
300ml (10fl oz) hand-hot water
2 tbsp vegetable oil
2 tbsp sunflower seeds
Sieve the flour into a mixing bowl then add the dried yeast, salt and sugar. Mix
well.
Make a well in the centre of the flour mixture then pour in the water with the
oil. Stir well with a spoon or your hands to form a soft dough.
Turn the dough out onto a lightly floured surface and knead. Whilst kneading, use
only the heels of your hands and push down on the dough, then fold the dough
in half and turn it about 45 degrees and repeat the process for 10 minutes until
the dough is elastic and no longer feels sticky.
Shape the dough into a large oval shape approximately 4cm (1½ inches) thick
and cover with a clean damp tea towel or cling film and leave in a warm place
for 45 minutes or until doubled in size.
Heat the oven to 220˚C/425˚F/Gas Mark 7.
Make several slashes across the top of the loaf with a sharp knife, brush with
water then sprinkle over the sunflower seeds and bake for 30-35 minutes until
the loaf is well risen and golden.
Transfer the loaf to a cooling rack.
Tap the base of the loaf; if it sounds
hollow it’s fully cooked.
13
CARROT
AND
COURGETTE
BREAD
ROLLS
MAKES 12 BREAD ROLLS
PREPARATION TIME
45 MINUTES
COOKING TIME
15-20 MINUTES
500g (1lb 2oz) white bread mix
140g (5oz) grated carrot
150g (5oz) grated courgette
200ml (7fl oz) hand-hot water
2 tbsp plain flour, for kneading
sesame and sunflower seeds
Place the bread mix, grated carrot and grated courgette into a bowl. Pour in
enough of the water to form a soft dough by either stirring well with a spoon or
by using your hands.
Turn the dough out onto a lightly floured surface and knead. Whilst kneading, use
only the heels of your hands and push down on the dough, then fold the dough in
half and turn it about 45 degrees and repeat the process for 10 minutes until the
dough is elastic and no longer feels sticky.
Shape the dough into bread rolls and place them on a lightly greased baking tray.
Cover the bread rolls with a clean damp tea towel and leave to rise in a warm
place for 30 minutes or until doubled in size.
Brush the rolls with water and sprinkle over sesame and sunflower seeds.
Bake in a preheated oven 220˚C/425˚F/Gas Mark 7 for 15-20 minutes until well
risen and lightly golden.
This bread dough can also be used
to make a tasty pizza base.
14
15
“I enjoyed belting out on those drums, mistakes
were allowed and I loved it. I am still a carer and
so is my granddaughter. It is so important to have
time out; kids need this time out too and I think
people forget that it is often overlooked. We need
these opportunities, I mean, how many grannies can
say they have performed at The Sage?.”
Older Carer from the Cultural Adventures Group
“I think the project changes the elders' view on
the younger people. They would think teenagers go
out and get drunk and this shows them that there
are good kids in the world.”
Young Carer from Crossroads Care
16
INTER-GEN-JAM
17
18
500g (1lb 2oz) turkey, thigh or breast
2 large onions peeled and diced
3 stalks of celery, finely chopped
4 large carrots, peeled and diced
2 bay leaves
2 litres (3½pts) chicken stock, made with 3
stock cubes
2 tbsp olive oil
4 bacon rashers, finely chopped
1 large potato, peeled and diced
10 Brussels sprouts, finely chopped
1 small can sweetcorn
2 tbsp cranberry sauce
8 cooked chipolata sausages
1 tbsp black pepper to season
freshly chopped parsley
CHRISTMAS
TURKEY
BROTH
SERVES 4-6
PREPARATION TIME
20-25 MINUTES
COOKING TIME
1 HOUR 20 MINUTES
Place the turkey in a large saucepan with half the quantity of onions, celery and
carrots. Then add the bay leaves and chicken stock, bring to the boil, cover and
reduce to a simmer for around 30 – 40 minutes.
Carefully remove the turkey from pan and ensure it is cooked through (cut into the
meat at the thickest part and ensure it is uniformly cooked with no pinkness).
When cooled, shred the turkey and keep to one side.
Pass the remaining cooked soup mix through a sieve or a colander, saving the
delicious thin stock. The cooked vegetables left over are now finished with but can
be used again in another soup.
Heat the oil in the pan and add the remaining onions, celery and carrots along with
the bacon, potato and sprouts and gently fry for 5 minutes.
Return the stock to the pan and bring to the boil then simmer the soup for around
25 minutes until the potato is cooked through.
Add the sweetcorn, cranberry sauce, cooked sausages and turkey to the pan and
simmer for a further 10 minutes.
Season with black pepper and garnish with freshly chopped parsley just before
serving.
Tr y adding additional vegetables such as frozen
peas and diced parsnips.
19
CARROT
AND
ORANGE
SOUP
SERVES4-6
PREPARATION TIME
10-15 MINUTES
COOKING TIME
30 MINUTES
2 tbsp olive oil
1 large white onion, peeled and diced
4 stalks of celer y, finely chopped
1kg (2lb 4oz) carrots, peeled and chopped
1.7 litres (3pts) boiling water
2 vegetable stock cubes
1 tsp caster sugar
3 oranges, juice and zest
200ml (7fl oz) double cream
black pepper to season
Heat the oil in a large saucepan then add the onion and celery, gently fry for 5
minutes until soft.
Add the carrots and continue to cook for a further 5 minutes.
Pour the boiling water into the pan with the crumbled stock cubes, sugar, juice
and zest of the oranges, cover and simmer for around 20 minutes or until the
carrots are cooked.
Remove the pan from the heat and blend the soup with a stick blender or in a
food processor until smooth.
Finally, stir in the double cream and season to taste with black pepper.
To ser ve the soup, tr y pouring into
large cups or mugs and garnish with
some finely shredded orange zest.
20
21
“I think the elders felt good about new people coming
in and they were enjoying themselves. I enjoyed it
and I didn’t expect it to be so good. I haven’t worked
with elders before. It made me more confident in
myself. I don’t normally have much confidence. It
was good to meet new people and get out. I have
made new friends out of the project.”
Member of the Young and Proud Group
22
PERSIAN
WINTER
SOLSTICE
23
AASH-E
SHOLEH
QALAMKAR
SERVES 4-6
PREPARATION TIME
15 MINUTES
(PLUS SOAKING TIME)
COOKING TIME
1 HOUR 40 MINUTES
115g (4oz) dried peas
115g (4oz) dried black eyed beans
115g (4oz) lentils
1 tbsp vegetable oil
2 large onions, peeled and finely chopped
450g (1lb) lamb or beef, finely diced
2 tbsp turmeric
1 tbsp ground cumin
¼ tsp black pepper
½ tsp salt
850ml (1½pts) hot beef stock
115g (4oz) basmati rice
225g (8oz) mixture of chopped parsley, dill,
coriander and spring onion
175g (6oz) spinach, finely chopped
2 tbsp freshly chopped coriander for garnish
Soak the peas, beans and lentils as directed on the pack.
Heat the oil in a large pan then add the onions and gently fry for 5 minutes until
golden.
Add the meat to the pan and continue to cook for 8-10 minutes until the meat
is sealed.
Add the drained peas, beans, lentils, turmeric, cumin, pepper, salt and hot stock
then simmer on a low heat for 1 hour.
Wash the rice and add to the Aash then simmer for another 15 minutes.
Sprinkle the herbs and spinach into the Aash and cook for another 10 minutes,
stirring frequently. Add more hot stock during cooking if necessary.
Serve in bowls with a sprinkling of freshly chopped coriander.
24
This soup is really hear ty and resembles a stew when fully
cooked. Tr y ser ving it as a main meal accompanied with bread
to soak up the sauce.
25
26
AASH-E
GANDOM
50g (2oz) dried chick peas
50g (2oz) dried black-eye beans
50g (2oz) dried lentils
50g (2oz) dried split peas
3 tbsp cooking oil
SERVES 4-6
2 large onions, peeled and chopped finely
1 tbsp turmeric
PREPARATION TIME
1 tbsp ground cumin
15 MINUTES
1 tbsp ground coriander
(PLUS SOAKING TIME)
850ml (1½pts) hot vegetable stock
COOKING TIME
½ tsp salt
1 HOUR 10 MINUTES
¼ tsp black pepper
450g (1lb) spinach, washed and finely chopped
1 large bunch coriander, chopped
150ml (5 floz) single cream
Soak the chick peas, black-eye beans, dried lentils and split peas as directed on
the pack.
Heat the oil in a large pan then add the onions and gently fry for 5 minutes until
golden.
Add the drained chick peas, beans, lentils, split peas, turmeric, cumin, coriander,
hot stock, salt and pepper and mix well to combine.
Bring the Aash to the boil, cover then simmer over low heat for about an hour,
stirring frequently.
Add the spinach and fresh coriander then cook for a further 5 minutes.
Remove from the heat and stir in the fresh cream. Serve in warm bowls.
If you prefer you can use canned beans
and lentils but reduce the cooking time by
about 30 minutes.
27
28
BARBARI BREAD
MAKES 2 FLAT BREADS
PREPARATION TIME
1 HOUR 15 MINUTES
COOKING TIME
20-25 MINUTES
Bread Ingredients
450g (1lb) strong bread flour plus extra for kneading
1 x 7g sachet fast-acting dried yeast
1 tsp baking powder
1 tsp salt
1 tsp caster sugar
350ml (12fl oz) hand-hot water
poppy seeds or sesame seeds (optional)
Sauce Ingredients
1 tsp plain flour
1 tsp bicarbonate of soda
150ml (5fl oz) hand-hot water
Mix the flour, yeast, baking powder, salt and sugar together in a large mixing bowl.
Make a well in the centre of the flour mixture then pour in the water. Stir well with
a spoon or your hands to form a soft dough.
On a lightly floured board knead the dough for 10 minutes or until dough becomes
smooth and elastic.
Divide the dough into 2 pieces and roll out into 2 oval shapes approximately
2.5cm (1 inch) thick, then place on a lightly greased tray. Cover with a clean damp
tea towel and leave in a warm place for about 1 hour, or until doubled in size.
Meanwhile mix all the sauce ingredients together in a small saucepan and bring to
boil then transfer to a bowl and leave to cool.
Using fingertips make indents all the way along the bread continuing until the
bread has lines lengthways across the full surface.
Brush the dough with the sauce and then sprinkle over the sesame or poppy
seeds.
Cook the flat breads in a preheated oven 220°C/425°F/Gas Mark 7 for 25 -30
minutes until golden.
This dough can also be made into 6 individual flat breads.
29
“We learnt about what the older ladies used to make
and they told us about things that have changed. We
liked working with the ladies – it was nice to talk about
it and tell us what happened and stuff, and it was fun
learning to make soup and do things properly.”
Young Person, Bill Quay Primary School
30
THE DILLEY LINE
UNDERPASS
GALLERY
31
HAM HOCK
AND
LENTIL
SOUP
SERVES 4-6
PREPARATION TIME
15-20 MINUTES
COOKING TIME
2 HOURS 30 MINUTES
450g (1lb) ham hock
1.7 litres (3pts) cold water
3 tbsp olive oil
1 large onion, peeled and finely chopped
2 stalks celery, finely chopped
2 large carrots, peeled and finely diced
200g (7oz) swede or turnip, peeled and finely diced
1 large potato, peeled and finely diced
1 medium leek, finely chopped
1 tbsp sugar
2 ham stock cubes
2 bay leaves
200g (7oz) red lentils, soaked as directed on the packet
salt and black pepper to season
Wash the ham hock and place in a pan, cover with cold water then bring to boil
and simmer for 1 hour 30 minutes.
Remove the ham hock from the pan and reserve the cooking water.
Allow the meat to cool enough to remove the meat from the bone, discard the
bone and skin, and roughly chop the meat.
Meanwhile, heat the oil in a large pan and gently fry the onion, celery, carrots,
swede/turnips, potato and leek for about 8 minutes.
Return the reserved ham stock to the pan along with the sugar, crumbled ham
stock cubes, bay leaves and red lentils.
Bring the soup to the boil and then simmer for about an hour until the lentils are
cooked and the soup has thickened.
Remove and discard the bay leaves then add the shredded ham to the soup and
season with salt and black pepper.
Serve in warm bowls with fresh bread and butter.
32
For variety tr y replacing
the red lentils with pearl
barley.
33
34
CARROT AND
CORIANDER SOUP
SERVES 4-6
PREPARATION TIME
15 MINUTES
COOKING TIME
30 MINUTES
2 tbsp olive oil
1 large white onion, peeled and finely chopped
3 stalks celery, roughly chopped
750g (1lb 10oz) carrots, peeled and roughly chopped
1.7litres (3pts) boiling water
2 vegetable stock cubes
½ tsp sugar
1 large bunch coriander, stalks and leaves, chopped
125ml (4fl oz) double cream, reserve 3 tablespoons for
garnish
cracked black pepper
Heat the oil in a large saucepan, add the onions and fry on medium heat for 5
minutes or until the onions are soft and translucent.
Add the celery and carrots and continue to cook for a further 5 minutes.
Pour the water into the pan, add the crumbled stock cubes and sugar and mix well,
then bring to the boil and simmer for 20 minutes or until the carrots are cooked.
Remove the pan from the heat and add the fresh coriander then blend the soup
using a stick blender or in a food processor until smooth.
Finally, add the double cream and stir well.
Serve in warm bowls garnished with a swirl of the reserved cream and a sprinkling
of cracked black pepper.
For a healthier version of this recipe tr y adding
milk or low fat crème fraîche instead of double
cream.
35
36
STOTTIE BREAD
MAKES 2 BREADS
PREPARATION TIME
1 HOUR 40 MINUTES
COOKING TIME
20 MINUTES
900g (2lb) strong plain white flour
plus extra for kneading
1 tsp salt
85g (3oz) margarine
1 x 7g sachet fast-acting dried yeast
1 tsp caster sugar
150ml (5fl oz) hand-hot water
150ml (5fl oz) warm milk
Place the flour and salt in a bowl and rub in the margarine with fingertips.
Stir in the dried yeast and sugar and make a well in the centre of the flour.
In a jug, mix together the water and milk and then gradually add the liquid to the
flour and mix well until a firm dough is formed.
Turn the dough out onto a lightly floured board and knead for about 10 minutes
until a smooth and elastic dough is formed.
Lightly oil a bowl, place the dough inside and cover with cling film or a clean damp
tea towel, then leave in a warm place for about 1 hour or until the dough doubles
in size.
Knock the dough back by kneading again for 2 minutes. Divide the dough into 2
pieces and form each into a round shape approximately 2.5cm (1 inch) thick and
place on a lightly greased baking tray.
Make a hole in the centre of each stottie with your finger and dust the tops lightly
with flour.
Allow the stottie to rise again in a warm place for about 20 minutes until almost
doubled in size.
Bake in a preheated oven 220˚C/425˚F/Gas Mark 7 for about 20 minutes until well
risen and golden.
In years gone by, most Geordie cooks would place the
stottie dough in front of an open coal fire, covered with
a tea towel to encourage it to rise. But if you don’t have
an open fire then “nae bother”, keep the dough in a warm
kitchen well away from draughts.
37
“Brandling’s Soul Soup Project was such a delightful project
to be part of! It was truly an inspirational intergenerational
project where children, young people, family members and
even our local Community Police happily worked together.
The local management committee did a wonderful job and in
the process learned a great deal about organising, managing
events and engaging with the local community. They have
´
just started their own weekly community cafeéand
it’s
doing really well”!
Alyson Embleton,
Senior Youth and Community Learning Worker
38
BRANDLING
HALL
RAILWAY
STOP
COMMUNITY
CAFÉ
39
VEGETABLE AND
LENTIL SOUP
SERVES 4-6
PREPARATION TIME
15-20 MINUTES
COOKING TIME
40 MINUTES
2 tbsp olive oil
1 large onion, peeled and finely diced
3 stalks celery, chopped
300g (10½oz) potatoes, peeled and cut into chunks
3 medium carrots, peeled and diced
2 parsnips, peeled and thickly sliced
200g (7oz) swede or turnips, peeled and diced
1¼ litres (2½pts) hot vegetable stock
2 dried or fresh bay leaves
100g (3oz) red lentils, washed
2 tbsp tomato purée
½ tsp sugar
salt and pepper to season
Heat the oil in a pan then add the chopped onion and celery and fry on a medium
heat for 5 minutes until the onion is soft and golden.
Add the potatoes, carrots, parsnips and swede or turnip and continue to cook for
a fur ther 5 minutes.
Pour the hot stock into the pan and add the bay leaves, red lentils, tomato purée
and sugar. Stir well.
Bring the soup to the boil then simmer gently for at least 30 minutes until the
vegetables are soft and the lentils are cooked.
Remove and discard the bay leaves and season the soup with salt and pepper
before serving.
This soup will thicken really well
if ser ved a day after making.
40
41
42
CHICKEN, LEEK AND
POTATO SOUP
4 leeks
2 tbsp olive oil
1 large white onion, peeled and diced
3 stalks of celery, finely chopped
350g (12oz) chicken breast
1.4 litres (2½pts) boiling water
3 chicken stock cubes
3 large potatoes, peeled and cubed
125ml (4fl oz) double cream
salt and pepper to season
PREPARATION TIME
15 MINUTES
SERVES 4-6
COOKING TIME
1 HOUR 10 MINUTES
Chop the leeks in half. Finely slice the white parts and roughly chop the remaining
green tops.
Heat the oil in a large pan and gently fry the onion, celery and green parts of the
leeks for 5 minutes until soft.
Add the whole chicken breasts to the pan and cover with boiling water, then
crumble over the stock cubes.
Bring the mixture to the boil and then simmer gently for 40 minutes until the
chicken is cooked.
Remove the chicken from the pan and set aside to cool, then cut into bite sized
chunks.
In the pan, blend the remaining stock and vegetables until smooth with a stick
blender.
Add the potatoes and the remaining leeks to the pan and simmer gently for 15
minutes until the potatoes are cooked through.
Return the chicken to the pan, add the cream and heat gently until the chicken
is heated through.
Season to taste with salt and black pepper and serve in warm bowls with fresh
bread.
Tr y garnishing with some
finely sliced fresh leeks.
43
“If the elderly come together for our event that
would be really good. The community could get back
together and could change the way people feel about
Springwell. I think we could show what Springwell
is made of: young people trying to show that they
are not just trouble makers around here.”
Member of the Trolley Dollies,
Springwell Community Centre
44
SPRINGWELL
SILVER
COME
DINE
WITH ME
45
46
SAUSAGE AND BEAN SOUP
SERVES 4-6
PREPARATION TIME
15 MINUTES
COOKING TIME
35 MINUTES
2 tbsp vegetable oil
1 large white onion, peeled and finely chopped 2 garlic cloves, crushed
2 stalks celery, finely chopped
3 parsnips, peeled and chopped
3 x 400g (14oz) cans of haricot beans, drained
1 litre (1¾pts) hot water
2 ham stock cubes
10 Bockwurst sausages, skinned and cut into chunks
2 tbsp chopped parsley
salt and black pepper to season
Heat the oil in a pan and gently fry the onion, garlic and celery for about 5
minutes until soft.
Add the parsnips, 2 cans of the haricot beans, hot water and stock cubes,
bring to the boil and then simmer for 15 minutes or until the parsnips are
soft.
Remove the pan from the heat and purée the soup with a stick blender until
smooth.
Return the pan to the heat and add the remaining can of haricot beans and
sausage pieces. Stir well.
Bring the soup back to simmering point and continue to cook for about 15
minutes until the sausages are cooked through.
Season the soup with salt and pepper and serve in warm bowls garnished
with some freshly chopped parsley.
Tr y this recipe using any variety of pork sausage as
an alternative to Bockwurst.
47
THAI
SWEET
POTATO
SOUP
SERVES 4-6
PREPARATION TIME
15 MINUTES
COOKING TIME
35 MINUTES
2 tbsp vegetable oil
1 large onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, crushed
2.5cm (1 inch) piece of ginger, peeled and grated
1 red chilli, deseeded and finely chopped
2 medium carrots, peeled and diced
500g (1lb 2oz) sweet potatoes, peeled and diced
2 tbsp red Thai paste
¼ tsp sugar
850ml (1½ pts) hot water
2 vegetable stock cubes, crumbled
1 x 400ml (14fl oz) coconut milk
1 bunch fresh coriander, stalks and leaves, chopped
salt and black pepper to season
Heat the oil in a large pan and add the onion, celery, garlic, ginger and chilli
then gently fry on a medium heat until the onion is soft.
Add the carrots and sweet potato to the pan and cook for a fur ther 5
minutes.
Stir in the red Thai paste ensuring that all of the vegetables are evenly
coated.
Sprinkle with the sugar then add the hot water, stock cubes and coconut
milk. Bring the soup to the boil then simmer gently for 20-25 minutes or
until the vegetables are soft.
Remove the pan from the heat and stir through the chopped coriander,
and then blend the soup with a stick blender or in a food processor until
smooth.
Season with salt and black pepper to taste and then serve in warm bowls
garnished with some sliced chillies.
48
If you don’t have a stick blender or a food processor tr y using
a potato masher to blend, and then sieve the soup until it
becomes smooth.
49
CHINESE CHICKEN
NOODLE SOUP
1 litre (1¾pts) chicken stock
2 chicken breasts, boneless and skinless
1 tsp fresh ginger, peeled and finely chopped
1 garlic clove, crushed
SERVES 4-6
2 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
PREPARATION TIME
1 red pepper, finely sliced
10-15 MINUTES
1 tbsp dark soy sauce
85g (3oz) ribbon noodles, cooked as directed on the pack
COOKING TIME
30 MINUTES
115g (4oz) Chinese leaf, finely shredded
Pour the chicken stock into a saucepan and add the chicken breasts, ginger,
garlic, spring onions and red chilli. Bring the mixture to the boil and then
simmer gently for 25 minutes until the chicken is cooked.
Remove the chicken from the pan and set aside to cool, then shred into bite
sized pieces.
Return the chicken to the pan along with the red peppers, soy sauce, noodles
and Chinese leaf. Bring to the boil then simmer gently for 5 minutes until
heated through.
Serve in warm bowls garnished with some finely sliced spring onions.
Tr y ser ving with some prawn crackers
and an extra dash of soy sauce.
50
51
“Everyone is keen for kids to respect older
people, but at the same time it goes the other
way. It opens everyone’s eyes, something like
this – it should happen more.”
Community Police Officer, Chopwell
52
CHOPWELL
ITALIAN
CAFÉ
53
54
2 tbsp olive oil
1 large onion, peeled and chopped
2 garlic cloves, crushed
2 celery sticks, chopped
2 large carrots, peeled and chopped
1 bay leaf
750g (1lb 10oz) ripe plum or
vine-ripened tomatoes, roughly chopped
½ tsp sugar
200ml (7fl oz) passata
500ml (18fl oz) hot vegetable stock, made
with 2 stock cubes
1 large bunch fresh basil, chopped
(reserve 4 pieces for garnish)
125ml (4fl oz) single cream
salt and freshly ground black pepper
ITALIAN
TOMATO
AND BASIL
SOUP
SERVES 4-6
PREPARATION TIME
10-15 MINUTES
COOKING TIME
50 MINUTES
Heat the oil in a large saucepan and cook the onion for 5 minutes over a gentle
heat until almost softened but not browned.
Add the garlic, celery, carrots and bay leaf and cook for a further 5 minutes.
Add the chopped tomatoes and sugar then season well with salt and pepper.
Cook for 2 minutes and then stir in the passata and vegetable stock. Bring to a
simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are
tender.
Remove the pan from the heat and discard the bay leaf.
Add the basil to the pan and blend the soup with a stick blender or in a food
processor until very smooth.
To complete, stir in the cream then pour into large mugs or bowls and serve
garnished with some fresh basil.
This soup also makes an excellent
sauce for cooked pasta and can be
frozen to use later.
55
56
MAKES 2
PREPARATION TIME
18 MINUTES
FOCACCIA
BREAD
COOKING TIME
25 MINUTES
500g (1lb 2oz) white bread mix, plus flour for kneading
2 tbsp dried mixed herbs
300 ml (10 fl oz) hand-hot water
2 tbsp olive oil
1 bunch rosemary
1 tbsp sea salt
To prepare the focaccia place the bread mix and mixed herbs into a bowl and
make a well in the centre of the flour, blend in the water and 1 tablespoon of
the oil to form a dough.
Place the dough onto a lightly floured board and knead until it becomes smooth
and elastic and not sticky to touch. This should take about 10 minutes.
Roll out the dough into 2 round or oval shapes and place on a lightly greased
baking sheet. Leave to rise in a warm place covered with a clean damp tea
towel for 20 minutes or until doubled in size.
Meanwhile preheat the oven to 220°C/ 425°F/ Gas Mark 7.
Press your fingers into the dough to make dimples, drizzle the remaining oil over
and scatter with the rosemary and salt. Bake for 25 minutes until golden.
Leave to cool, then serve cut or torn into squares.
For variety, tr y making a garlic focaccia by adding some
crushed garlic to the dough, or some sundried tomatoes and
fresh thyme.
57
“I was a bit apprehensive at the start but it
exceeded all my expectations. They may not
grasp what’s going on now, but they’ll remember
this.”
Member of The Over 80s Women’s Group,
Lobley Hill Community Centre
58
THE GARDEN
OF MY HEART
59
PASSIONATE
PIZZA
2 tbsp olive oil
1 large white onion, peeled and diced
SOUP
2 stalks celery, chopped
SERVES 4-6
PREPARATION TIME
10 MINUTES
COOKING TIME
45 MINUTES
250ml (9fl oz) vegetable stock
400ml (14fl oz) passata
500g (1lb 2oz) fresh tomatoes, roughly chopped
2 tbsp tomato purée
1 tsp Italian dried mixed herbs
¼ tsp sugar
4 tbsp crème fraîche
salt and black pepper to season
Heat the oil in a large saucepan and gently fry the onion and celery for
about 5 minutes until soft.
Pour the vegetable stock and passata into the pan then add the fresh
tomatoes, tomato purée, herbs and sugar.
Bring the soup very gently to the boil then reduce the heat and simmer for
40 minutes.
Remove the pan from the heat and blend the soup with a stick blender or
in a food processor until smooth.
Serve the soup in mugs or bowls topped with a spoonful of crème fraîche,
a sprinkling of Italian dried mixed herbs and a mozzarella and garlic dough
ball (see recipe on page 63).
The addition of pepperoni sausage or spicy
sausage will turn this soup into Pepperoni Pizza
Soup. Just fr y off the sausage and stir through the
soup just before ser ving.
60
61
62
SERVES 4-6
PREPARATION TIME
50 MINUTES
COOKING TIME
15 MINUTES
MOZZARELLA
AND GARLIC
DOUGH BALLS
500g (1lb 2oz) packet white bread mix
2 tbsp plain flour, for kneading
1 tsp dried mixed herbs
1 tbsp garlic purée or fresh garlic
300ml (10fl oz) hand-hot water
55g (2oz) grated mozzarella cheese
Place the bread mix, herbs and garlic purée into a bowl and make a well in the
centre of the mix. Gradually add the water, mixing until a smooth dough is
formed.
Place the dough onto a lightly floured board and knead for about 10 minutes
until the dough becomes smooth and elastic.
Divide the dough into 20 pieces and roll into balls, then place on a greased
baking tray.
Leave the dough balls in a warm place covered with a clean damp tea towel for
about 40 minutes or until doubled in size. Brush the dough balls very lightly
with water and then sprinkle the grated mozzarella over each ball.
Bake in a preheated oven at 200˚C/400˚F/Gas Mark 6 for 15 minutes or until
well risen and golden brown.
For variety, tr y adding different flavours to the
dough such as sun dried tomatoes or green
pesto.
63
64
WHOOPIE PIES
MAKES 15-20
PREPARATION TIME
25 MINUTES
COOKING TIME
14 MINUTES
1 egg
150g (5½oz) caster sugar
85g (3oz) unsalted butter, melted
125g (4½oz) soured cream
2 tbsp milk
1 tbsp vanilla essence or extract
1 tbsp bicarbonate of soda
250g (9oz) plain flour
1 tub ready-to-use frosting
ready to use white and pink icing
sugar sprinkles
Preheat the oven to 180°C/350˚F/Gas Mark 4 and line a baking tray with
baking parchment.
Place the egg into a mixing bowl and using an electric hand mixer, beat the
egg until it is light and fluffy then add the sugar a little at a time and whisk until
glossy and thick.
Add the melted butter, soured cream, milk and the vanilla essence or extract,
and whisk until combined.
Sieve the bicarbonate of soda and the flour into the bowl and then beat for
about 30 seconds or until combined.
Place the mixture onto the baking tray in small balls about the size of walnuts
approximately 4cm (1½ inches) apart. You will have to fill more than one
baking tray.
Bake for about 14 minutes until golden then allow to cool slightly before
transferring to a cooling rack.
Sandwich the whoopie pies together with frosting then decorate the top with
pink or white icing and sugar sprinkles.
Tr y giving your whoopie pies a chocolate flavour by
replacing 25g (1oz) of the flour with cocoa powder
and cover with melted chocolate.
65
“By taking part in the Soul Soup project, Birtley Heritage
group members and Birtley Scout group have learned
new skills, made new friendships and contributed to the
life of their local community. Soul Soup has encouraged
generations to work together and young and old alike
are now developing plans to transform a derelict piece
of land into a heritage garden. The financial support
received from Soul Soup has allowed the group to apply
for additional funding for the garden project which will
benefit the whole Birtley community.“
Christine Myhill,
Area Library Manager
66
BIRTLEY
LANDSCAPE
67
FIERY
FESTIVE
SOUP
SERVES 4-6
PREPARATION TIME
15 MINUTES
COOKING TIME
45 MINUTES
2 tbsp vegetable oil
1 large onion, peeled and finely chopped
2 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
1 large potato, peeled and diced
2 tbsp korma curry paste
1.2 litres (2pts) hot chicken stock
55g (2oz) basmati rice, rinsed
200g (7oz) cooked turkey or chicken, chopped
small bunch fresh coriander, chopped
salt and freshly ground black pepper to season
Heat the oil in a large saucepan then add the onion and fry for 3-4 minutes,
until softened.
Add the carrots, parsnips and potato and cook over a moderate heat for a
further 2 minutes then add the curry paste and gently fry for 1 minute.
Pour the stock over the vegetable mixture, bring to the boil then reduce
the heat, cover and simmer for 20 minutes or until the vegetables and are
tender. Stir occasionally.
Sprinkle the rice into the pan, stir well and cook for 10 minutes.
Add the cooked turkey, fresh coriander and season with salt and pepper
then continue to simmer for 5 minutes until the turkey is heated through.
Serve the soup in warm bowls, garnished with chopped coriander and
accompanied with fresh Christmas Cake Naan Bread (see recipe on page
71).
Spice up your soup by using a Madras
curr y paste instead of the korma!
68
69
70
CHRISTMAS
CAKE
NAAN
BREAD
500g (1lb 2oz) white bread mix
2 tbsp natural yogurt
1 tbsp vegetable oil
1 tbsp nigella seeds, optional
175ml (6fl oz) warm water or enough to form a soft dough
For the filling:
25g (1oz) softened butter
1 tbsp caster sugar
1 tbsp ground almonds
2 tbsp sultanas
1 tbsp desiccated coconut
1 tbsp ground mixed spice
MAKES 6 INDIVIDUAL
NAAN BREADS
PREPARATION TIME
45 MINUTES
COOKING TIME
15 MINUTES
Place the bread mix into a large mixing bowl.
Pour the yogurt and oil into the bowl and sprinkle over the nigella seeds.
Gradually pour in the warm water and mix either by hand or with an electric
mixer for the time described on the bread mix packet, until a soft dough is
formed.
For the filling: mix together the butter, caster sugar, ground almonds, sultanas,
desiccated coconut and ground mixed spice.
Divide the dough into six equal portions then on a lightly floured board roll
out each dough ball into circle about 10cm (4 inches) in diameter. Place equal
amounts of the filling mix into the centre of each dough circle then pinch the
dough around the edges to close and form a ball with the filling inside.
Gently roll out each naan into a teardrop or oval shape on a lightly floured board
and place onto a greased baking sheet.
Leave the naan breads in a warm place covered with a clean damp tea towel for
about 20 minutes or until doubled in size.
Bake in a preheated oven 220°C/Gas Mark 7 for 15 minutes or until the naan
breads are golden and well risen.
For a really authentic look place the naan breads
under a hot grill for 20 seconds on each side
before ser ving.
71
”We are so grateful to Soul Soup for the funding
to enable us to do this work. We have been able to
bring all generations together through participating
in arts and food activities. We hope to build on this
and see more of the community coming together,
helping us to promote a sense of well being and life
prospects to all involved.”
Revd. Trevor Davidson,
Chair, Christ Church Youth and Community Project
72
CHRIST
CHURCH
YOUTH AND
COMMUNITY
PROJECT
73
74
POTATO AND
WATERCRESS SOUP
SERVES 4-6
PREPARATION TIME
15 MINUTES
COOKING TIME
30 MINUTES
2 tbsp vegetable oil
1 medium onion, peeled and finely chopped
1 medium leek, finely chopped
400g (14oz) potatoes, peeled and diced
1 litre (1¾pts) hot vegetable stock
200g (7oz) watercress
125ml (4fl oz) whole milk
salt and freshly ground pepper to season
Heat the oil in a large saucepan and gently fry the onion and leek for about 5
minutes until softened.
Add the potatoes and cook for a further 5 minutes.
Pour the hot stock into the pan, bring to the boil then cover and simmer gently
for 20 minutes or until the potatoes are soft.
Remove from the heat, add the watercress and milk and puree the soup with
a stick blender or in a food processor until smooth.
Season with salt and black pepper and transfer to serving bowls and garnish
with some watercress.
For a more modern version of this soup, replace
the milk with double cream or crème fraîche.
75
76
NOTHING FANCY
WARTIME LOAF
MAKES 1 LOAF
PREPARATION TIME
2 HOURS
COOKING TIME
25-30 MINUTES
500g (1lb 2oz) strong white flour, plus extra for
kneading and dusting
2 tsp salt
1 x 7g sachet fast-action yeast
3 tbsp vegetable oil
300ml (10fl oz) hand-hot water
Mix the flour, salt and yeast in a large bowl. Make a well in the centre,
then add the oil and water and mix well.
Place the dough onto a lightly floured work surface and knead for about
10 minutes.
Once the dough is smooth and elastic in texture, place it in a lightly oiled
bowl and cover with cling film or a clean damp tea towel. Leave to rise
in a warm place for 1 hour or until doubled in size.
Knock back the dough by kneading it again for a minute then shape it to
fit a 450g (1lb) loaf tin. Leave it to rise again for another 50 minutes until
doubled in size.
Preheat the oven to 220°C/425°F/Gas Mark 7.
Dust the loaf with flour and make a cut along into the top of the loaf with
a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds
hollow when tapped underneath. Cool on a wire rack.
This bread dough can also be used to make
individual bread rolls which will take about
18 minutes to bake at the same temperature
as the loaf.
77
"For me the experience was immensely helpful and enlightening
- enabling me to meet and work with a variety of Gateshead
residents - to hear their memories, stories and impressions
of the place. It helped me to understand the town's history,
complexity and diversity. As a keen gardener, involvement
in the Comfrey Project was particularly memorable and I
thoroughly enjoyed my visits to the allotment site - for its
functional natural beauty in the urban environment, and
for the conversations with new Gateshead residents - their
cultural and culinary diversity adding to the rich soup of
community."
Paul Scott, Ceramic Ar tist
78
SOUP STORIES:
GATESHEAD
YOUNG AND OLD
79
80
INDIAN SPICED CHICKPEA
AND ROASTED TOMATO
500g (1lb 2oz) fresh vine tomatoes, cut in half
SOUP
5 tbsp olive oil
2 garlic cloves, chopped
1 small onion, peeled and chopped
3 stalks celery, chopped
2 red chillies, deseeded and chopped
2 tsp ground cumin
1 tsp turmeric
2 x 300g (10½oz) cans chickpeas, drained
850ml (1½pts) hot vegetable stock
salt and black pepper to season
2 tomatoes, deseeded and chopped for garnish
SERVES 4-6
PREPARATION TIME
55 MINUTES
COOKING TIME
1 HOUR
Preheat the oven to 220°C/425˚F/Gas Mark 7.
Place the tomatoes into a roasting tin and drizzle with 3 tablespoons of the oil
ensuring that the tomatoes are evenly coated, then place in the oven and roast
for 40 minutes.
Add the remaining oil to a large saucepan and gently fry the garlic, onion and
celery for about 5 minutes.
Meanwhile, grind the red chillies, cumin, turmeric and chickpeas into a paste
either using a pestle and mortar or in a food processor.
Add the chickpea paste to the pan with the onions and fry gently for a further
5 minutes.
Pour the stock into the pan and gently bring to the boil and then simmer for 20
minutes.
Remove the pan from the heat and add the roasted tomatoes and blend the
soup with a stick blender or in a food processor until smooth.
Season with salt and black pepper then pour the soup into warm bowls and
garnish with chopped tomatoes.
If you prefer a chunkier soup, leave out the blending. Instead
just roughly chop the roasted tomatoes and stir through the
soup before ser ving.
81
82
THE SOUL BEHIND
THE SOUP...
83
84
HIGH SPEN
HARVEST
CAFÉ
Rowlands Gill and District
Live At Home Scheme and
young people from High
Spen Primary School worked
with The Hop Garden and
ar tists Clare Satow and
Cathy Sharp to explore the
themes of harvest time and the history of High Spen. Utilising screen printing,
photography and graphic design, the groups created a unique piece of art for the
main window of the school’s community annexe. Sarah Cossom from The Hop
Garden in High Spen helped the groups to plant their own seeds in a dedicated
Soul Soup planter. The home-grown vegetables and other seasonal produce were
used to make soups, with the young people creating their own recipes alongside
home economist Jill Weatherburn.
For the Harvest Café, the young people helped
to make over 300 portions of their delicious
Harvest Vegetable, and Curried Parsnip and
Apple soups, accompanied by Wholemeal
Bread, and Carrot and Courgette Bread
Rolls, knots and twists. They then served their
parents, the Live at Home Scheme members,
many people from the local community and
their hungry friends!
As a result of the project, both the Live At Home Scheme and
The Hop Garden recruited new volunteers to their projects.
The artwork remains on the main window of the school’s
community annexe and continues to attract attention and
raise awareness of the space to all who pass by.
Mary Dodd, a member of the Live At Home Scheme, enjoyed
volunteering her time on the project so much she was inspired
to write a poem about the themes of Soul Soup.
Soul Soup Funding Pot
High Spen Parents, Teachers and Friends Association would like to welcome new
residents to the area by organising trips to local allotments. They would also like
to develop a piece of sculpture designed and created by the young people of High
Spen Primary School and members of the local community, exploring the ideas of
respect between all generations, a healthy approach to life, and living together in
harmony.
85
Aa was givin’ me talk ‘The Life an’ Rhymes’ at the High Spen Live at Home Group
Another speaker Laura was there ti tell we aboot a project caaled ‘Soul Soup’
Aa thowt that doesn’t appeal ti me a soup that tastes o’ fish
Baked Dover Sole noo that’s mair like it – soonds just my kind o’ fish dish
It’s these confusin’ words wi’ different meanings that soond the same – define
them if yee can
S-O-U-L nowt ti dee wi’ fish – it’s the spiritual part o’ man
The Soul Soup Project is ti encourage the owlder generation an youngsters ti
agree ti meet
Ti converse together an hev discussions ower a bite ti eat
The Soup Kitchen is ti get them ti cook then eat the nourishing food
An’ ti teach them a healthy diet is beneficial for their own good
Bill Quay Primary – Edberts House an’ Wood Green residents
– when they get together ti dine
Their discussion’s aboot ways an’ means ti improve the ‘Dilley Line’
So are yee willin’ ti jump on the wagon – get together yee an’ me
Wi’ the younger generation in wor area ti talk aboot whaat we can dee
Ti gi wor support ti owt that needs deein’ for wor local community
An’ follow the shinin’ example o’ the residents o’ Heworth – Pelaw an’ Bill Quay
Mary Dodd
86
Final Window Design
87
INTER-GEN-JAM
The Inter-Gen-Jam celebrated the performance
talents of both young and old people from across
Gateshead and took place in Hall Two at The Sage
Gateshead. Young carers from Crossroads Care
Gateshead and older people from the Carers
Cultural Adventures group, supported by Equal
Ar ts, worked with CoMusica, the community youth
music programme at The Sage Gateshead.
The carers, aged from 8 to 88 years old, learnt
Boomdang drumming and a range of singing skills.
They devised their own medley of new and old
tunes, seasonal songs and pop favourites for the
final performance. Both groups also enjoyed
sessions making soups with chef Sam Storey,
developing Carrot and Orange soup and the
seasonal Christmas Turkey Broth. Both were made
and served after the free performance by the Soul
Soup Volunteer Crew to an audience of over 100.
The Inter-Gen-Jam featured not only the carers
groups, but other talented musicians from across
Gateshead, who volunteered their time to be part
of the line up. Those performing included young up
and coming singer-guitarist Hattie Murdoch; The
Kentucky Cowtippers, a young five-piece, bluegrass
inspired band; Silvertron, an over 50s rock and pop
group; Frock-On, a group of young, female singersongwriters, and Rhythm Nation, a percussion and
drumming group.
Soul Soup Funding Pot
Suppor ted by Equal Arts, the Carers Cultural
Adventures group will work in a stroke dementia
care home and invite the young Crossroads carers
to join them. They also want to continue working
with CoMusica, specifically with older people affected by a stroke. Crossroads Care
are planning social activities such as eating out and picnics to which they will invite
the Cultural Adventures Group.
88
89
PERSIAN WINTER SOLSTICE
Residents from Fountain Court assisted-living home in Bensham and members of
the Young and Proud young mums group from Teams Children’s Centre worked
with Nor th East based theatre company ZENDEH. In a series of workshops they
explored knowledge passed down through family generations and helped ZENDEH
to develop their production of Silk, the story of a Persian girl on her journey along
the Silk Road, supported by the wisdom of her parents and grandparents.
The two groups visited Gateshead Heritage at St. Mary’s to explore family history.
Some of the older women had been married there and enjoyed sharing their
wedding experiences with the young mums. The groups also took a cultural
adventure to Dance City, Newcastle to watch the performance of Silk.
Home economist Jill Weatherburn and the
Young and Proud group made two traditional
Persian soups Aash-e Sholeh Qalamkar and
Aash-e Gandom. The spicy lentil and pulse
based soups were served with Barbari
Bread, a traditional Persian flatbread dusted
with poppy seeds.
The final café event was held in the heritage
centre on the longest night of the year, the
Winter Solstice, which is celebrated as Shabe
Yalda in Persian culture. Traditionally a night
of family storytelling, feasting and reciting
poetry, the groups and their families enjoyed
a very special evening hosted by ZENDEH
where they listened to Persian poems and
tales whilst enjoying the soups, flat bread
and traditional Persian sweets.
90
Soul Soup Funding Pot
Groups based at the Teams Children’s Centre held a free
community open day in May 2011, exploring the themes of
marriage in celebration of the Royal Wedding. They wanted to
forge connections with local residents and to raise awareness
of volunteer opportunities at all the Children’s Centres in
Gateshead. With lots of art and food activities, there was
plenty for everyone to enjoy, including the residents of Fountain
Court with whom the Children's Centre has built an ongoing
relationship as a result of the project.
91
THE DILLEY
LINE
UNDERPASS
GALLERY
Soul Soup added its support to a bigger initiative
involving a partnership between Gateshead Council,
Helix Ar ts and Gateshead Youth Offending Team.
With the aim of improving the former waggon
way in Pelaw (a pedestrian walkway known locally
as The Dilley Line) and transforming an underpass
of the A184 into an outdoor community gallery
space. The initiative shared and celebrated the
history and heritage of the area and specifically
addressed anti-social behaviour such as graffiti,
and local residents’ fear of using isolated areas.
Volunteers included young people from Bill Quay
and Colegate Primary Schools, Heworth Grange
Comprehensive School, and older residents from
92
Woods Green and Edbert’s House
community spaces in Bill Quay and
Hewor th.
Staff from Beamish, The Living Museum
of the North, brought old kitchen
paraphernalia to a day of memories
and soup making. Both generations
swapped stories about what it means
to them to live in the area, and how
foods have changed. With the creative
guidance of chef Sam Storey, two soups
were made - a traditional Ham Hock
and Lentil and a contemporary Carrot
and Coriander, both of which were
served with Stottie Bread.
Meanwhile, the young people from Heworth Grange Comprehensive School,
Gateshead Youth Offending Team and YCAP Restorative Justice Programme
worked with artists Dan Civico, Tommy Anderson and Lindsay Duncanson to
create the artwork for the first exhibition in the outdoor gallery space.
93
The primary schools worked with artists Jane
Gower and Tony Scandrett to make giant umbrella
soup bowls and flags for a big community parade.
The Real Macaws provided musical accompaniment
for the final parade along The Dilley Line with
over 300 people enjoying the entertainment, as
The Mayor opened the gallery space with the
traditional cutting of a red ribbon.
Ingredients from the soups created, recipe cards
and other goodies were given away in specially
designed Soul Soup cotton shopping bags to
encourage soup making at home.
Soul Soup Funding Pot
Hewor th Grange Comprehensive School will continue to develop exhibitions for
the Underpass Gallery working alongside professional artists. They hope to foster
a sense of community ownership of the space, and help to reduce vandalism
through strengthening the links they made with Edbert’s House and the Youth
Offending Team.
94
95
BRANDLING
HALL RAILWAY
STOP
COMMUNITY
CAFÉ
Brandling Hall Community Centre
Management Committee and the Over
50s Club collaborated with Duke of
Edinburgh Award Scheme students
and their families. They wanted to
recruit volunteers to manage a derelict
community allotment and to explore the
feasibility of opening a community café.
They worked together to research the mining
and railway heritage of the area and developed
a brand image and name for their café with
graphic designer Cathy Sharp. Ceramic artist
Marvin Kitshaw helped them to make soup
bowls and textile artist Clare Satow assisted
them with designing and making the tablecloths
and napkins.
Working with local chef Sam Storey, the group
created recipes for two wholesome soups
which the hungry railway workers might have
traditionally enjoyed – Vegetable and Lentil; and
Chicken, Leek and Potato. The final café event
took place at the end of Felling Action Week, and
Brandling Community Centre was transformed
into the Brandling Hall Railway Stop Community
Café for the night. Along with a quiz, live music,
and a Good Neighbour Award ceremony, local
96
residents were consulted on the idea of
having a permanent community café based
at the centre.
Soul Soup Funding Pot
The groups are now forging ahead with
their plan to open the community café
with the support of those who attend the
community centre regularly. They plan to
work with an artist to create a sign for
the café, on the outside of the building.
97
98
SPRINGWELL
SILVER
COME DINE
WITH ME
The Trolley Dollies girls youth group and the
Springwell Tenants and Residents Association meet
at the Springwell Community Centre. Both groups
wanted to encourage interaction between the
different generations using the centre’s facilities, with
a focus on healthy eating to tackle issues around poor
health.
The groups picked the Silver Come Dine With Me
theme to help celebrate the 25th anniversary of the
annual Christmas meal, held at the centre, making it
an extra special experience for the older generation
who attend. Everyone worked together with theatre
designer Alison Ashton to transform the community
centre into a silver themed dining room, creating table
decorations and backdrops for their final café event.
Chef Sam Storey worked with the groups to make
one silver colour inspired soup, Sausage and Bean, and
two fast food inspired healthy alternative soups, Thai
Sweet Potato and Chinese Chicken Noodle. Guests
at the Silver Come Dine With Me café event were all
impressed with the decorations and achievements of
everyone involved.
Soul Soup Funding Pot
Intergenerational work will continue in Springwell,
with Fell Dyke Primary School and residents aged
over 50 working with Wrekenton4Communities,
with the aim of making a film about the dreams and
aspirations of local people.
99
100
CHOPWELL ITALIAN CAFÉ
A taste of Italy came to Chopwell thanks to the
Blackhall Mill Live At Home Scheme, Chopwell
Primary School and Chopwell Library. The aim was
to encourage families to eat together, to try new
ingredients and to raise awareness of different
cultures.
Library staff helped the young people to research
world foods, inspiring them to pick an Italian theme
for their final café event. Working with chef Sam
Storey, they experimented with different soups and
chose Italian Tomato and Basil, served with Focaccia
Bread. Exploring the principles of food hygiene, basic
cooking skills and discussing the value of healthy
eating, the groups also had a bread making session
with home economist Jill Weatherburn and visited
a local Italian restaurant where they made and ate
their own pizzas.
Both groups helped to design publicity and invitations
and with artist Kate Eccles, they learnt about Italian
architecture and made bunting, aprons, tea towels
and even a leaning Tower of Pisa, as decorations for
their Chopwell Italian Café final event.
Family, friends and the wider community came to the
school and the young people served their homemade
soup and bread from their very own gondola table.
Those who attended were asked questions about
their local area, their likes, dislikes and improvements
that could be made. The pupils work was also used
as evidence towards an International School Award.
Soul Soup Funding Pot
The school plans to hold twelve sessions with the
theme of ‘Old Fashioned Home Baking’. The whole
school will be involved so young people of all ages
can work with members of the Chopwell and
Blackhall Mill Live at Home Scheme, exploring old
recipes and being part of discussion groups.
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THE GARDEN
OF MY HEART
An Alternative Education Programme for 14 - 15 year olds and an over 80s
women’s group both meet at Lobley Hill Youth and Community Centre. They
worked in collaboration with South of Tyne & Wear Primary Care Trust’s Sexual
Health Service and looked at differences and similarities between the generations
in their idea of courtship, love and romance, the language of relationships, and
ways to encourage more respect between the generations.
The young people made cards with artist Ellen
Henderson; hall decorations with theatre designer
Alison Ashton, invitations and bunting with designer
Cathy Sharp and tried singing and song-writing with
Rachel Dyson and Adam Cogden. The final café event
was named The Garden of My Heart, after an old
romantic song and took place on Valentine's Day.
Chef Sam Storey and the groups created Passionate
Pizza soup with Mozzarella and Garlic Dough Balls,
followed by Whoopie Pies – American cakes with
marshmallow butter cream filling.
The Garden of My Heart café event at Gateshead Old Town Hall was a light
hear ted exploration of love and romance across the ages. The main hall was
decorated in an explosion of hearts and flowers and all the guests joined in with
games, a music quiz and improvisation comedy with The Suggestibles. Everyone
enjoyed the soup and whoopie pies but we suspect the garlic in the mozzarella
dough balls may have affected the romance of the evening!
Soul Soup Funding Pot
The PCT plan to replicate this intergenerational
way of working at a Speakeasy celebration later
in the year. The Speakeasy course helps parents
and their children discuss sex and relationships.
Using their new knowledge and skills, the
young people from the Alternative Education
Programme will plan and host the event for
their parents and the families involved in the
course.
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103
BIRTLEY
LANDSCAPE
Bir tley Library has joined forces with Birtley
Heritage Group and the 5th Birtley Scouts to
create a new library garden.
The groups want to encourage increased use
of the library and interest in Birtley’s heritage,
instilling a sense of belonging and identity amongst
the young and old and between residents who
have lived in the town for many years and those
who are newer to the area.
They aim to create a garden in unused and
overgrown wasteland at the side of the library,
inspired by and incorporating salvaged coping
stones from long since demolished streets. They
hope the garden will be a focus to celebrate the
rich history as well as the positive future of the
town.
At an introductory session the Heritage Group
made Christmas cards for younger members of
their families with artist Ellen Henderson and
enjoyed a seasonal soup workshop with home
economist Jill Weatherburn. They created the
modern recipes invented by young people for
Fiery Festive soup (designed to spice up Christmas
leftovers), and unusual Christmas Cake Naan
Bread which provided the ideal accompaniment.
The Heritage Group also unearthed historical
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recipes, now largely forgotten, which they
shared with the younger generation, whilst the
scouts invited Jill and the Heritage Group to an
outdoor cooking session at their scout hut.
Working
with
garden
designer
and
horticulturalist Kathryn Upton, the plans for
the new garden reference the history of the
area including the coal and salt mines, brick
and iron works, the influence of Belgian settlers during the First World War, as
well as creating a sitting and storytelling area and sensory experience through
scented plants and herbs. The magnificent centrepiece is a large porcelain map
made with ceramic artist Helena Seget which records an historical and personal
response to living in Birtley.
Both old and young enjoyed getting to know each other, sharing interests
and experiences and working towards a valuable resource for the whole
community.
Soul Soup Funding Pot
The pot money will help to continue the relationship established between Birtley
Heritage Group and the 5th Birtley Scouts, in their work to landscape and plant
the garden, develop events and recruit further volunteers to enable the garden
to become a treasured space for the community to enjoy.
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CHRIST
CHURCH
YOUTH AND
COMMUNITY
PROJECT
The final Soul Soup project took place with Christ Church Youth and Community
Project. To encourage young residents to engage with the older people in the
community, wartime situations were re-enacted. This helped the young people
understand some of the personal experiences of the older residents and their
families in times gone by.
106
Mindful of Second World War rationing, recipes for soups and breads were
researched and created, using popular wartime recipes such as Potato and
Watercress soup and Nothing Fancy Wartime Loaf.
Soul Soup Funding Pot
The project is part of a long term wider community arts initiative to commemorate
the 200th anniversary of the Felling Pit disaster, of 25th May 1812. Each group will
research the history of Felling and work together to design and produce a major
piece of art work to mark the heritage of the area and form part of regeneration
plans for the area from 2013-15.
The project will engage with Brandling Primary School, Thomas Hepburn School,
Hewor th Grange Comprehensive School, The Older People’s Assembly, Felling
Activity Project, Christ Church, Brandling Community Centre, Gateshead Council
and the Streets Alive Project.
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SOUP STORIES: GATESHEAD
YOUNG AND OLD
The Shipley Art Gallery commissioned internationally renowned
ceramic ar tist Paul Scott to create an ambitious new work about
Gateshead for the gallery’s craft collection. The resulting piece
has been influenced and shaped by the thoughts and opinions
of local residents; their memories of Gateshead, their present
experience of Gateshead and their aspirations for its future.
As part of his research for the commission, Paul was
involved in a Soul Soup project. He worked with three
Gateshead based community groups; the Comfrey
Project for refugees and asylum seekers; young people
from Edbert’s House community project in Heworth
and Gateshead Council’s Cultural Volunteers.
In workshop sessions, members of the
groups talked with Paul about their lives, their
families and their memories and impressions
of Gateshead. Each individual then created a
design based on these conversations to feature
on their own soup bowl.
The Comfrey Project members took part in
a soup workshop with chef Sam Storey. Using
ingredients from their own cultures and vegetables grown on their allotment they
created Indian Spiced Chickpea and Roasted Tomato soup. The soup was served
at the final café event in The Shipley Art Gallery, where friends and family could
admire the exhibition of the soup bowls.
Soul Soup Funding Pot
The Shipley Art Gallery will develop their connection with
the three community groups by creating a welcoming area
where everyone can eat, talk and continue to develop
their friendships. The aim is to create three digital stories
showcasing and documenting each group’s journey during the
Soul Soup project, including their increased understanding of
each others' lives, cultures and their enjoyment of the arts as
a way of achieving this.
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109
GROW
For this Soul Soup project, young artists from
The Shed creative workspace in Gateshead
worked with Gateshead connected artists aged
over 50 and the North East Maritime Trust.
The project explored the idea of an ‘artists
community’ within Gateshead rather than a
geographical community. It aimed to stimulate
future creative work by encouraging meaningful
interaction via a co-mentoring process, learning
from each other, sharing good practice, and
developing networks and opportunities.
The co-mentoring process took place over a
series of weeks and the artists and organisations
involved volunteered their time to create works
for the Grow exhibition. The co-mentoring
par tnerships were:
Laura Hebron and Helena Seget
Liam Murray and Mark Todman
Lisa Gara and Clare Satow
Jen McHugh, Kate Eccles, and the North East
Maritime Trust
Grow was the first exhibition to be held in
The Gallery located in the newly refurbished
Gateshead Central Library and over 200 people
attended the preview evening.
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“As a volunteer, straight
away there isn’t much
pressure, it’s more
about being dedicated
and interested in the
cause which allows for an
honest relationship and
understanding to grow.”
Young ar tist from The Shed
111
CREDITS &
ACKNOWLEDGEMENTS
Soul Soup Project Team
Laura Hunter, Project Officer
Jessica Johnson, Project Administrator
Mari Macdonald, Project Manager
Catherine Ross and Jill Bennison, Volunteer Crew
Coordinators
Food Professionals
Sam Storey
Jill Weatherburn
Artists and Creative Professionals
Tommy Anderson, Alison Ashton, Dan Civico,
Adam Cogden (CoMusica), Lindsay Duncanson,
Rachel Dyson (CoMusica), Kate Eccles,
Lisa Gara, Jane Gower, Ellen Henderson,
Laura Hebron, Tariq Iman (CoMusica),
Marvin Kitshaw, Jen McHugh,Liam Murray,
The Real Macaws, Clare Satow, Tony Scandrett,
Paul Scott, Helena Seget, Cathy Sharp,
The Suggestibles, Mark Todman, Kathryn Upton,
ZENDEH.
The Soul Soup Recipe Book
Bethan Laker, Design and Illustration
Jill Weatherburn, Food Styling and Recipe Editing
Nicky Rogerson, Food Photography
Project Photographer
Mark Savage
Soul Soup Volunteer Crew
We want to say a special thank you to our wonderful volunteer crew who helped to
make soup for some of the final café events and took part in workshops to make soup
bowls, mugs and aprons. Thank you Carole Bambrough, Vicky Evans, Sarah Fairbairn,
Annie Hunter, Margaret Kilby, Anne Munro, Judi Postle, Anne Randall, Antrece Smith,
and Daniel Thompson.
112
With special thanks to:
Stephen Ward & Susan Rocks, Neighbourhood Management, Gateshead Council
Helen Bell, Children & Young People’s Service, Gateshead Council
Suzanne Prak, The Shipley Art Gallery
Robyn Creighton, South of Tyne & Wear Primary Care Trust
Sarah Cossom, The Hop Garden
To all those key people, of which there are too
many to mention, including Children’s Centre
Activity Co-ordinators, Youth & Community
Learning Workers, Community Health Workers,
Live at Home Managers and Head Teachers –
your support and enthusiasm in helping groups
and organisations to take part was invaluable.
Finally and most impor tantly, to all those
who volunteered their time as part of
the project, without you this book would
remain empty!
Gateshead Council’s
Arts Development Team
Gateshead Council’s Arts Development Team
deliver an arts programme of performances,
workshops, exhibitions, events, public art and
festivals. It covers all art forms, is inclusive of all
ages and abilities and includes targeted initiatives
such as Creativity in Education, Arts in Health
and Community Development.
Contact:
The Ar ts Development Team
Libraries, Ar ts and Culture
Gateshead Council
Gateshead Old Town Hall
West Street
Gateshead
NE8 1HE
Tel: 0191 433 6919
The Beth Johnson Foundation host the web por tal
for resources collected as a result of Generations
Together
at
www.centreforip.org.uk/resources/
toolkits-and-guides
113
Every effort has been made to ensure the contents of this book are accurate, all
project details were current at the time of going to print. We apologise for any
errors. All rights reserved. No par t of this publication may be reproduced or
transmitted in any form or by any means, without the prior permission of Gateshead
Council.
A RECIPE
BOOK
WITH
HEART
The delicious recipes in
this book were created by
the wonderful people, both
young and old, from across
Gateshead who took part
in Soul Soup.
At the heart of Soul Soup were those involved
who embraced new ideas, skills and ways of
thinking, to work together.
This book is a celebration of all they achieved
within their local communities.