Recipes from Vinnies Soup Vans
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Recipes from Vinnies Soup Vans
A warm bowl of soup can feel like a loving hug from a friend. And there's
nothing more heart-warming than sharing a meal with people you care
about during the cold winter months. This tradition is at the
heart of our very own Vinnies Soup Van service.
We invite you inside the Vinnies Soup Van kitchen to share recipes that we
have been serving to Victorians in need for the past 45 years. Get together
with your loved ones and take stock while making our wholesome soups.
Berwick, Collingwood, Dandenong, Endeavour Hills,
Fitzroy, Footscray, Moe, Rosebud, Traralgon
Feeding Victorians 365 days a year
Our Vinnies Soup Vans operate at nine locations around Victoria.
Our first soup van service was established by university students
back in 1975 and we’ve been operating ever since.
The primary aim of the Vinnies Soup Van service is to offer food,
social connection and referral pathways out of homelessness and poverty
to people experiencing, or at risk of, homelessness and disadvantage.
The soup van service is run almost exclusively by our dedicated
‘Vannies’ volunteers, delivering meals, friendship and support to
Victorians experiencing poverty and homelessness.
2020-2021
561,398
561,398 meals provided by soup vans
878
Vannies
878 Vannies served Victorians in need
Fitzroy Soup Van’s
Very Veggie Soup
Preparation time: 30 mins or less
Cooking time: 1.5 hours
Serves: An army!
INGREDIENTS
• 1 cauliflower, diced
• 1 cabbage, diced
• 3.5kg pumpkin, chopped
• 3kg carrots, chopped
• 1.5kg brown onions, chopped
• 1kg potatoes, chopped
• 500g split peas soaked overnight and drained
• 2 big spoonfuls of Vegemite
• 1 tablespoon of salt
• 1 heaped tablespoon of curry powder
METHOD
1. In two large pots, add all vegetables, Vegemite, salt and curry
powder and cover with water, stirring and heat for one hour.
2. In a separate pot, simmer the split peas in water for
one hour.
3. Mix with split peas and blend the vegetables and liquid
until smooth.
4. Serve with a smile.
Leo’s* famous
Pumpkin Soup
Leo Holt was instrumental in setting up the Collingwood Soup Van
service in December 1998 after seeing an “innocent little advert” calling
for people to help set up a new soup van in the Collingwood precinct.
More than 20 years later, Leo remained a committed, hands-on volunteer
who always put the people he served first. In 2017, he was appointed
co-president of Vinnies Soup Vans Victoria and he was president of the Soup
Vans Oversight Committee. Leo sadly passed away in March 2021 and we
are honoured to share his famous pumpkin soup recipe with you.
INGREDIENTS
• 1kg pumpkin, diced
• 300g potatoes, diced
• 1 onion, diced
• Olive oil
• 500ml stock
• 3 cloves of garlic
METHOD
1. Grease a baking tray and bake garlic, pumpkin, onions and
potatoes into the oven for 30-40 mins at 160 degrees.
2. Add roasted veggies and 500ml stock in a saucepan and bring
to the boil.
3. Use a stick blender to blend together to create a smooth
consistency.
4. Dollop with sour cream and garnish with coriander if that’s
your thing!
The COVID Impact
During the pandemic, our Vinnies Soup Van teams were always
there for people who needed us the most. While the usual operation
format changed, our Vannies continued to provide meals and hampers
to Melburnians experiencing food insecurity.
Increase in demand on our
Soup Vans during COVID
37,472
meals
15,812
meals
August 2019 August 2020
We saw a 137% increase in meals served between August
2019 and August 2020 – 15,812 meals vs 37,472.Carrot & Coriander Soup
John Malloy volunteers on the Fitzroy Soup Van where,
before COVID, he used to make soup in the kitchen every Saturday.
“The secret to a good soup is a good stock,” says John.
“In the Fitzroy kitchen, we make about 60 litres of soup from whatever
vegetables are available – usually donated.”
Preparation time: 30 mins or less
Cooking time: 10 to 30 mins
Serves: 4
INGREDIENTS
• 1 tbsp vegetable oil
• 1 onion, sliced
• 450g carrots, sliced
• 1 tsp ground coriander
• 1.2 litres vegetable stock
• Large bunch fresh coriander,
well washed and roughly chopped
• Salt and freshly ground black pepper
METHOD
1. Heat the oil in a large frying pan and add the onions and carrots.
Cook for 3 to 4 minutes until starting to soften.
2. Stir in the chopped coriander and season with salt and pepper.
Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer for 10 to 15
minutes or until the vegetables are tender.
4. Whizz with a hand blender/stick mixer or in a blender until smooth.
Reheat in a saucepan, stir in the fresh coriander and serve.Help keep our
wheels turning
This recipe book is a gift from our dedicated Vannies.
We rely on the generous support of the public and corporate
partners to keep the wheels of our soup vans turning.
You can help feed hungry Victorians by supporting the
Vinnies Soup Van Appeal today.
Visit vinnies.org.au/vicsoupvanappeal
or call 13 18 12 to donate.You can also read
