Soup from Scratch: Mastering Homemade Stocks & Hearty Vegetable Miso Soup
Join us for a delightful 'Soup From Scratch' class where you’ll learn to create a deeply nourishing, satisfying, and cost-effective soup using a flavourful, homemade stock.
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Sat 05 Apr
- $48.00 incl. GST
Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Join us for a delightful 'Soup From Scratch' class where you’ll learn to create a deeply nourishing, satisfying, and cost-effective soup using a flavourful, homemade stock. This will serve as the perfect base for a Hearty Vegetable and Miso Soup.
In this class, we’ll begin by making a rich, aromatic stock, a crucial building block for a range of soups and stews. We’ll demonstrate how to make Kombu Dashi, a Japanese style broth which can be used as a foundation for noodle and miso soups. We’ll continue by making a hearty, nourishing Vegetable and Miso soup using seasonal produce, and a selection of accompaniments.
You’ll gain practical skills in creating balanced, hearty one-pot meals that are perfect for feeding yourself and your family. You’ll also learn how to adapt dishes based on what’s in season, making this class a great way to enjoy sustainable, flavourful cooking throughout the year.
Whether you’re a beginner or looking to expand your culinary repertoire, this class will provide you with the knowledge and confidence to create warming, soul-satisfying meals that are as budget-friendly as they are delicious.
What to bring
A tea towel and a container suitable for transporting soup home. We'll supply tea and coffee. Bring a sandwich or similar for a break. All ingredients are provided for this course.
About your tutor
Kevin Helas is the founder and Head Chef of The Wholefood Kitchen. His primary training was completed in London, UK, at the Concord Institute of Culinary of Arts. Over 10 years of volunteer work and training in the Concord Kitchen culminated in the completion in 2016 of the Mastery of Cooking programme; a professional training course that promotes expertise and mastery in wholefood and seasonal cooking across a range of traditional cuisines.
It was at the Concord Institute, under the guidance of Jean Torné and other teachers, that Kevin was first introduced to the principle of ‘cooking with awareness,’ a powerful way of establishing a deeper connection with ourselves and the world around us, which informs The Wholefood Kitchen ethos.
