Will Josh eat tonight?

Anglicare is asking Adelaide to help this winter — the hungry and homeless we have here in our own backyard.

Right now, 8000 South Australians are out of homeless. More than 48,000 are out of work.

These are the people who come to Anglicare seeking support, every day.

In fact, we have to close our doors early on emergency relief most days, turning away up to 100 families per week.

Your donation will help families in Adelaide and kids like Josh food, shelter, warmth, and most importantly, hope.

• Click here to make an on line donation using our secure service

• Or you can call 1300 HOPE SA (4673 72) to make a donation over the phone.

Thank you. You really warm our winter.

Food and blankets can also be brought into any Anglicare office, or at our stall at the Adelaide Arcade from 9–26 June, Mondays-Fridays, 11am–2pm.

Click here to see the photos from the launch of Anglicare's Winter Appeal: the great debate -- is Hope a fallacy?

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Winter Warmth soup and Anglicare's mugs of hope

Share your winter warmth? now that's a good idea! This year's winter soup recipe is courtesy of our favourite angel, FiveAA's Amanda Blair (who is a great cook, by the way). Her really easy pumpkin soup is a winner. It tastes even better in an Anglicare mug — $5 from the Anglicare shop in the Adelaide Arcade, or order from us on 8305 9236.

Last year's soup is a new twist on an old favourite, from John Hall, chef of The Greedy Goose in North Adelaide. Thanks John, it's a winner and sure to keep us warm this winter.

You can download our full range of winter warmth soups: click here.

Last year's soup is an easy vegetarian mix from the students at St Andrews' School in Walkerville. It's quick and delicious and makes a good meal.

Anglicare has presented some fantastic soups for winter. Jan Horsnell, our former chief executive, gave us her favourite soup recipe in 2006. It's easy and spicy and can be made with whatever you have on hand.

Gypsy soup

A spicy soup which is simple and has plenty of variations. This recipe calls for cooked chickpeas. Begin soaking ¾ cup raw chickpeas at least 4 hours before soup time. Allow 1½ hours for them to cook — or use tinned chickpeas!
3–4 tbs olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes
½ cup chopped celery
1 cup chopped, fresh tomatoes
¾ cup chopped red capsicum
1½ cups cooked chickpeas or tinned chickpeas
3 cups stock (or water)
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 tsp salt
dash of cinnamon
dash of cayenne pepper
1 bay leaf
1 tbs tamari (soy sauce)
In a stock pot or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, 15 minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so, until all the vegetables are as tender as you like them. Add the tamari and seasonings at the end, taste and adjust as required.
Note: The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans could replace the capsicum. Carrots can be used instead of, or as well as, sweet potatoes…
Serves four, and it gets better with sitting for a day or two.

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In 2005, Nicole Cornes shared her ‘modern woman’s’ favourite soup this winter. It’s easy and delicious. Enjoy!

Beautiful Chicken Soup

1 kg chicken legs
5 litres of water
1 pkt yellow split peas
1–2 chicken stock cubes
2–3 carrots 2–3 parsnips
1 swede
1 turnip
1 sweet potato
1 brown onion
1 bunch spring onion
1/2 bunch celery
Fresh thyme, fresh basil
Fresh parsley
Salt & pepper to taste
1 x big pot
Method
Prepare split peas as per directions on the packet.
Remove skin from chicken legs, and brown in soup pot. Add brown onion and sauté. Wash all vegetables. Cut carrots, parsnip, turnip, swede, sweet potato, into cubes and add to pot. Add split peas. Add water and chicken stock cubes. Chop up celery including the leafy part, and add to the soup.
Chop fresh herbs, and spring onion and add to soup.
Simmer for about four hours, or until the chicken meat has fallen off the bones.
Serve hot and garnish with fresh parmesan and basil.
Bon appetit!

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Or Rex's cup of winter warmth

Rex Jory's winter soup raised the sale of lentils in 2004, and with reason. It couldn't be easier, and it tastes fantastic.

1 cup dried brown lentils
5 cups stock or water
1 400g can tomatoes, chopped
1 cup sliced carrots
1 cup sliced onions
2 tablespoons tomato sauce
3 rashers bacon (or ham) chopped and cooked
½ tsp dried majoram
salt, pepper to taste
Dash of Worcestershire sauce
Method
Put it all in a pot and simmer for two hours.
Serve with sour cream or grated cheese on top
Thin with beer when reheating.

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Season's hottest

The symposium Café in the Adelaide Arcade supplied this one for Anglicare in 2003, and it's a great way to use winter vegies.

Cauliflower and Cheese Soup

Ingredients
200 gms butter
2 large brown onions, finely chopped
1 large cauliflower, roughly chopped
100 gms plain flour
1.5 litres vegetable stock (or water with a stock cube)
100 gms parmesan cheese (or blue castello for a richer flavour)
300 mls cream salt and pepper
Method
Melt butter, add onions and brown slightly. Add cauliflower and cook for 10 minutes, stirring occasionally. Stir in flour and add vegetable stock one cup at a time, stirring vigorously to remove any flour lumps.
Simmer for about 30 minutes until cauliflower is soft and breaking up, add cheese and cream and season to taste. (You can blend the soup at this stage, or use a potato masher)
Simmer and serve with shaved parmesan on top, and crusty bread.

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The ultimate minestrone

'Minestrone', we are told, comes from the same word as 'ministry', so Adelaide Symposium Café's Minestrone soup is one of the nicest ways to bring people comfort and warmth!

Minestrone

serves 8-10
2 tbsp olive oil
Peel and dice the vegetables:
1 large brown onion 2 carrots
1 stick of celery 2 zucchinis
100gm pumpkin 2 potatoes
1 x 375gm can whole peeled tomatoes
10 basil leaves (chopped) or 1/2 tsp dried basil
1 x 375 gm can borlotti beans, drained & rinsed
1 litre of water Salt and pepper to taste
Parmesan cheese (optional, to serve)
Place oil in a large saucepan over medium heat. Add diced vegetables, stirring occasionally till soft. Add the rest of the ingredients and simmer till tender, approximately one hour. Serve topped with grated cheese.

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The first

Anglicare's first winter warmth soup was a yummy and unusual blend by noted home economist Margaret Kirkwood.
2 cups diced potato
1 cup diced onion
1 cup diced celery
2 cups diced apple
2 cups diced banana
6 cups chicken stock
salt and pepper to taste
1 tsp curry powder
2 cups milk
1 tsp grated nutmeg
Place the prepared vegetables and soup into a large saucepan; add the chicken stock; bring to the boil. Simmer until tender, about 15–20 minutes.
Purée the mixture and season with salt, pepper and curry powder to taste. Stir in the milk and heat through. Serve sprinkled with nutmeg. Serves 8–10