tss corporate booklet final - provenance

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SOUPERCHEF ANNA

The personality of The Soup Spoon and one of our co-founders, SouperChef Anna is the

creative force behind The Soup Spoon’s menu. All our healthy and wholesome recipes are

her masterpieces, carefully handcrafted with love and care. A self-taught cook who strongly

believes in clean eating, her recipes are mostly inspired from her travels and experiences

across the globe. Taste the different flavours of the world as she interprets signature dishes

from each country she visits and then makes it uniquely her own.

SouperChef Anna also actively engages the customer base through social media and her

blog that journals her travels and inspirations, together with a treasury of recipes.

SouperFlavoursUnlike many conventional soups in the market that are made with quick fixes like instant

pastes or pre-mixes, our menus are created with a key focus on nutrition. Of paramount

importance is the integrity and quality of our ingredients, and the meticulous way in which

we prepare them. Each soup is a heartfelt creation, inspired by special moments in our lives.

With condiments thoughtfully added for the subtle finishes, it is our hope that our soups will

create beautiful memories for all at the table while providing soul-satisfying meals for even

the hungriest of patrons.

THE WORLD IN ONE KITCHEN

The World in One Kitchen encapsulates the travel inspirations behind our soup recipes,

suitably known as Souper Inspirations. With people, places and events inspiring the taste,

aroma and texture of our soups, we introduce a new series of seasonal soups every four to

six weeks, created lovingly by our very own SouperChef Anna.

This wonderful and never-ending fount of inspiration has enlarged our soup bank to more

than 150 recipes, including crowd favourites like Tangy Tomato with Basil, Tokyo Chicken

Stew and Velvety Mushroom Stroganoff. The number continues to grow steadily as we build

upon the world’s culinary richness to bring our customers unique and unexpected flavours.

CLEAN EATING

We take pride in serving less processed, zero-preservative food by exclusively using

sustainably sourced ingredients. Today, our signature soups, fresh salads and lean meat

dishes are enjoyed across all 28 outlets. Our continuous mission is to churn out healthy

meal options that encourage an affordable, clean eating lifestyle for every individual.

ACHIEVEMENTS

Our soups are cooked with natural ingredients sourced with no preservatives and chemical

flavour enhancers. Using High Pressure Processing (HPP), we are able to achieve longer

shelf life based on cold pasteurisation principles, achieving food safety without compromis-

ing on our food principles.

Our recently attained HACCP and ISO 22000 also assure our customers and distributors of

our strict hygiene and food safety standards.

Our products are also halal-certified.

HPP Machine Stringent Safety & Hygiene Checks

4

Our Soup Menu

Classic Soups: Meatless Minestrone

Meatless Minestrone (Vegetarian / Dairy / Gluten)

Veggie souperfood! This recipe was adapted from a traditional Italian family recipe given to me by Aldo, a family friend who used to run one of the best Italian restaurants in Perth. Ours is done meatless with an appetising burst of flavours. It’s also a feast for the eyes with its visually pleasing carousel of colours.

Main ingredients

Vegetable stock (water, root vegetables, herbs), whole peeled tomatoes, tomato paste, round cabbage, onions, zucchini, red kidney beans, carrots, celery, macaroni (durum wheat), parmesan cheese, potatoes, leeks, garlic, basil, salt, sugar, vegetable oil, herbs and spices.

Nutritional Content

Per Serving (250g): Carbohydrates 9g | Fat 3g | Protein 5g | Calories 78 | Saturated Fat 1g | Dietary Fibre 2g | Cholesterol 10mg | Sodium 365mg.

Shelf life of 3-6 months (depending on flavours) under chilled conditions.

Classic Soups: Roasted Pumpkin

Roasted Pumpkin (Vegetarian / Dairy Free/ Gluten-Free)

Inspired by fond memories of my Aussie boarding school days, this humble pumpkin soup recipe reminds me of Sunday roast dinners that included lots of roasted root. Indeed, nothing beats a good bowl of comforting roasted pumpkin soup. Blended with tart Granny Smith apples with only dashes of a blend of spices, it hints of sweetness and richness with the spices uplifting the soup with warmth.

Main ingredients

Vegetable stock (water, root vegetables, herbs), roasted pumpkin, onions, Granny Smith apples, garlic, vegetable oil, salt, sugar, herbs and spices.

Nutritional Content



Classic Soups: Tangy Tomato w Basil

Tangy Tomato with Basil (Vegetarian / Dairy / Gluten-Free)

Inspired by the Spanish Gazpacho, this vegetarian puree of roasted tomatoes and basil has been given an Asian twist. With an orangey hue and a tinge of red, this soup is creamy and has the smell of freshly roasted tomatoes blended to perfection. It is first tangy and then slightly spicy, leaving a warm tingling after-taste.

Main ingredients

Vegetable stock (water, root vegetables, herbs), roasted tomatoes, cream, onions, corn flour, balsamic vinegar, sugar, red bell peppers, chilies, vegetable oil, garlic, salt and basil.

Nutritional Content

Per Serving (250g): Carbohydrates 11g | Fat 4g | Protein 2g | Calories107 | Saturated Fat 1g | Dietary Fibre 1g | Cholesterol 21mg | Sodium 415mg.


Classic Soups: Velvety Mushroom StroganoffVelvety Mushroom Stroganoff (Vegetarian / Dairy / Gluten-Free)

Inspired by the Russian beef stroganoff, this soup is one of my favourite stews I would always eat with noodles. I wanted to make sure my vegetarian and non-vegan friends alike who don’t take beef would be able to enjoy this wonderful soup, hence the chunky vegetarian version! Thick and chunky in texture, the blended mushrooms with herbs is a mushroom-lover’s dream come true.

Main ingredients

Vegetable stock (water, root vegetables, herbs), button mushrooms, shitake mushrooms, cream, corn flour, onions, butter, vegetable oil, herbs, salt, sugar and garlic.

Nutritional Content



Classic Soups: Beef Goulash

Beef Goulash (Beef | Dairy | Gluten-Free)

Stick to the rib goodness! Inspired by one of Hungary’s most symbolic national dish, this hearty beef stew made only from NZ grass fed beef is loaded with a myriad of fresh vegetables and peppered with fresh herbs and spices, plus a generous dash of sweet paprika to make it a satisfying meal in itself.

Main ingredients

Beef stock (water, beef, root vegetables, herbs), marinated grass fed beef, carrots, potatoes, whole peeled tomatoes, green bell peppers, tomato paste, celery, cream, corn flour, shitake mushrooms, onions, red bell peppers, sour cream, vinegar, sugar, sweet paprika, garlic, salt, vegetable oil, herbs and spices.

Nutritional Content



Classic Soups: SG Chicken & Mushroom Ragout

SG Chicken & Mushroom Ragout (Chicken / Dairy / Gluten)

Parsley, Sage, Rosemary and Thyme… as the song goes in Scarborough Fair/Canticle released by the duo Simon and Garfunkel in 1966. This ragout pays tribute to one of the most influential music groups. Notably rich and creamy, this stew is filled with marinated chunks of chicken that is cooked together with 6 varieties of mushrooms and the infamous foursome herbs known for its mood enhancing, cleansing and antioxidant abilities.

Main ingredients

Chicken stock (water, chicken, root vegetables, herbs), marinated chicken, carrots, potatoes, cream, whole peeled tomatoes, celery, tomato paste, abalone mushrooms, button mushrooms, oyster mushrooms, enoki mushrooms, portobello mushrooms, shitake mushroooms, onions, penne pasta (durum wheat), garlic, sugar, balsamic vinegar, LP sauce, salt, sage, rosemary, thyme, parsley, vegetable oil and bay leaves.

Nutritional Content



Classic Soups: Tokyo Chicken Stew

Tokyo Chicken Stew (Chicken / Dairy-Free / Gluten)

I get asked this question a lot: Is there Tokyo Chicken Stew in Tokyo? Well, not really! This clear chicken broth was inspired by my love for Japanese teriyaki sauce. The succulent marinated chicken is simmered in a broth made with our special sauce. The stew also contains an assortment of oriental vegetables like lotus roots, shiitake and enoki mushrooms, white radish and bamboo shoots, making this a hearty and well-balanced meal.

Main ingredients

Chicken stock (water, chicken, root vegetables, herbs), marinated chicken leg, carrots, white radish, celery, shitake mushrooms, leek, lotus roots, onions, bamboo shoots, enoki mushrooms, soya sauce (water, soya beans, wheat, salt), corn starch, sugar, ginger, salt, garlic and vegetable oil.

Nutritional Content



Classic Soups: Boston Clam Chowder

Boston Clam Chowder (Seafood / Dairy / Gluten-Free)

Each scoop contains chunky clams mixed with celery greens and potatoes that are so soft they melt in the mouth. In contrast, the chewiness of the clams and the crunchiness of the celery bring out the different textures of this wholesome meal.

Main ingredients

Clam stock (water, clams, herbs), potatoes, cream, corn flour, celery, razor clams, onions, milk, butter, sugar, salt, black pepper and herbs.

Nutritional Content



SouperChef Specials: Beauty Collagen StewBeauty Collagen Stew (Chicken / Seafood / Dairy-free / Egg-free / Contains gluten)

Almost every culture boasts of some kind of restorative chicken soup. The practice of ingesting collagen to fight the effects of aging has been going on in Japan, and has spread to “beauty hotpots”, with restaurants serving up collagen in the broth. Inspired by the one I tried in Japan, this soup uses our homemade collagen stock, simmered for more than 16 hours to extract rich flavours and maximum nutrition. Definitely a beauty booster with yamaimo and sea cucumber!

Main ingredients

Marinated chicken, The Soup Spoon Collagen Chicken Soup Stock, chicken balls with yamaimo, sea cucumber, sharksfin melon, shiitake mushrooms, carrots, zucchini, yamaimo, beancurd, black fungus, barley, soy sauce, onions, garlic and ginger.

SouperChef Specials: Kimchi Jjigae with ChickenKimchi Jjigae with Chicken (Chicken / Contains gluten / Spicy )

I posted on Instagram a picture of my homemade kimchi stew and a customer asked if this would be for the month’s specials. I thought, “Why not?” We’ve had overwhelming soupport for our Korea campaign, and I am missing Korea too. This hot and spicy stew celebrates the strong flavour of Korea’s famous fermented kimchi, with marinated chicken, sweet corn on cob, napa cabbage and a whole lot of vegetables and tofu added to make this a souperb meal.

Main ingredients

Marinated Chicken thigh, kimchi, Chinese cabbage, shiitake mushrooms, carrots, leeks, enoki mushrooms, corn, zucchini, nato sprouts, tofu, ginger, garlic, onions, chilli powder, soy sauce and sesame oil.

SouperChef Specials: Grandpa's Hainanese Beef StewGrandpa's Hainanese Beef Stew (Beef / Contains gluten / Dairy-free)

My grandfather worked as a cook for a British family, picked up Western cooking techniques and infused them into his own Hainanese style. I learned to cook this stew from my mother, who inherited my grandfather’s gift in cooking. In this melting pot of traditions, potatoes, carrots, white radish, bamboo shoots, wood ear fungus, shiitake mushrooms and leeks are cooked in beef broth perfumed with star anise, ginger and tangerine peel. The essence of my heritage!

Main ingredients

NZ grass-fed beef, white radish, potatoes, carrots, bamboo shoots, young corn, leeks, shiitake mushrooms, Chinese cabbage, button mushrooms, shallots, red onions, ginger, tangerine peel, star anise, five-spice powder, wood ear fungus, soy sauce, corn starch.

SouperChef Specials: Homestyle Cock A DoodleHomestyle Cock A Doodle (Chicken / Contains gluten / Dairy-free)

Chicken soup will always be special and etched in my heart and soul. It is the very first soup I learned to make while I was studying in Perth. Little did I know then that this would kindle my interest in “soupology” and ultimately, lead me to be a “soupreneur”. May the simplicity of this chicken noodle soup inspire you to live out your dreams and spur you on to scale new heights!

Main ingredients

Marinated chicken, celery, onions, carrots, potatoes, flat noodles, thyme, sage, garlic and onions.

SouperChef Specials: Peppery Chicken HotpotPeppery Chicken Hotpot (Chicken / Dairy-free / Gluten)

“Peppery pot, smoking hot; makes back strong, makes lives long,” echoes the Philadelphia pushcarts of today. This is an adaptation of the famous Philadelphia Pepper Pot, a warm dish made with peppercorns and tripe which George Washington apparently ordered his cook to make for the Continental Army at Valley Forge. We have left out the tripe but we got hooked on the peppery taste! Our version is flecked with zucchini, cauliflower, black pepper marinated chicken and shiitake mushrooms. Souper hot!

Main ingredients

Chicken thigh, shiitake mushrooms, celery, carrots, potatoes, tomatoes, zucchini, cauliflower, black pepper, garlic, onion, corn starch, vegetable oil, light soya sauce (water, soya beans, wheat, salt), dark soya sauce, oyster sauce, tomato paste, sweet paprika and grape must extract

SouperChef Specials: Barramundi Kimchi JjigaeBarramundi Kimchi Jjigae (Fish / Dairy-free / Contains gluten / Spicy)

We’ve had overwhelming soupport for our Korean campaign in 2014, with much love going to the Kimchi Chicken Jjigae. I am a big fan of kimchi and the sweet, nutritious barramundi. It thus made complete sense to include my favourite locally farmed barramundi from Kühlbarra into one melting pot of awesome comfort food. Together with our homemade kimchi soup stock specially produced for Lunar New Year as a steamboat stock, this Barramundi Kimchi Jjigae is the miracle souper food!

Main ingredients

Kuhlbarra Barramundi fish, napa cabbage, kimchi, The Soup Spoon Kimchi Soup Stock, shiitake mushrooms, enoki mushrooms, zucchini, carrots, nato sprouts, ginger, chillies, beancurd, leek, soy sauce, garlic and onions.

SouperChef Specials: Aussie Barramundi Chowder with DillAussie Barramundi Chowder with Dill (Gluten-free / Egg-free / Contains dairy)

This chowder is adapted from my Perth campervan adventures. My kids were playing on the beaches near Margaret River, and I was cooking this chowder in our campervan parked nearby. Such a priceless experience! You will love the sweet-tasting locally farmed barramundi in this chowder, packed with omega 3 and omega 6 fatty acids, and suitably paired with sweet potato, corn, spinach, quinoa and dill. Here’s to a great meal for a good day, mate!

Main ingredients

Kühlbarra barramundi fish, sweet potatoes, sweet corn, fennel, dill, spinach, cream, red quinoa, red onions and fish stock made from barramundi bones.

SouperChef Specials: Barramundi Miso StewBarramundi Miso Stew (Fish / Gluten-free / Dairy-free / Egg-free )

After having my palate cleansed by the fresh tuna in Shiogama Seafood Market in Miyagi, then getting inspired by my travel notes on miso, I knew I must do a fish-based miso stew. Not just any fish, but one that is sustainably farmed in our Singapore waters. Your discerning body will appreciate the barramundi for its clean taste and benefits as a nutrient-packed brain food! This barramundi miso stew is the miracle souper food!

Main ingredients

Kuhlbarra barramundi fish, napa cabbage, leeks, carrots, zucchini, shiitake mushrooms, potatoes, onions, shiromiso, handmade fish stock, ginger, garlic and onions.

SouperChef Specials: Moqueca BarramundiMoqueca Barramundi (Fish / Dairy-free / Gluten-free)

Moqueca is a classic Brazilian dish with two main styles, Baiana and Capixaba. The Bahian version is characterised by seafood, coconut milk, peppers, onions and tomatoes, and coloured to a brick red by dende oil, an African red palm oil. The Capixaba style hails from the state of Espírito Santo, typically without coconut milk or dende. Our Moqueca Capixaba is a mashup between the two styles, made with locally sourced barramundi, peppers, tomatoes, tapioca, coriander and coconut milk. Souper!

Main ingredients

Kühlbarra barramundi fish, red bell peppers, green bell peppers, tomatoes, tapioca, chillies, coriander, onions, garlic, ginger, coconut cream, kaffir lime leaves, paprika and lemons.

SouperChef Specials: Sopa de Pescado My VersionSopa de Pescado My Version (Seafood / Gluten-free / Dairy-free / Egg-free / Spicy)

The Basque country of Bilba, regarded today as Spain’s uncontested gourmet stronghold, was where we enjoyed our first Basque style fisherman’s stew. It rivalled the bouillabaisse with the use of tomatoes, peppers and fresh seafood caught in the Bay of Biscay. Inspired particularly by this seafood stew, I have created a spicy version keeping true to the sofrito technique common in Basque cooking. Enjoy the clean taste of locally sourced barramundi and sweet seafood in this fabulously piquant stew!

Main ingredients

Kühlbarra barramundi fish, prawns, squid, mussels, tomatoes, potatoes, chickpeas, navy beans, peppers, leek, grape must extract , onions, garlic, celery, paprika, bay leaves, thyme, parsley, almonds and homemade fish stock.

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Provenance Distributions

Hong Kong | China | North Asia E : [email protected] W : www.provenance.com.hk A : Two International Finance Centre L19 | 8 Finance St | Central, Hong Kong T : +852 2251 8778

Copyright Provenance® Distributions Ltd 31/7/17

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