Why do you only make 3 soups?

From the tlayuda stalls of Oaxaca to the snail carts of Marrakesh to that one butter chicken hut outside dusty, blue Bundi, we love places that do one thing and do it damn well. We do 3. If we up it to 5 or 10 or more, we’re not gonna have the time to stay true to craft when efficiency sings its siren song.

When we get bored, we’ll switch one out for a new soup.

Why do you work with refugees?

The word ‘refugee’ has this weird, flattening effect; it tends to conceal more than it illuminates. That said, the experience of forced displacement can bring out 3 powerful qualities in someone:

1. Straddling 2 (or more) cultures » Hard-won perspective

2. Learning a new language while holding down a job, kids, etc. » Solid work ethic

3. Hearing your country referred to as a shithole and your people as garbage » Deep desire to tell a better story

Why no meat?

Meat’s delicious, but meat’s expensive, whether you’re paying top dollar for ethical meat — or someone else is paying an unspeakable price for cheap meat. We’ve chosen to avoid meat altogether and splurge on premium NY veggies, spices from Burlap & Barrel and beautiful salt from Syracuse Salt Co.‍ ‍ ‍

When I buy a soup, do you give away the exact same soup? 

The soups we give away are usually test runs of new recipes. They all come with a survey so we can get lots of feedback, helping us decide what’s next. 

Where can I get soup?

Fall 2026 we’ll be at the Fayetteville Farmer’s Market (Thursdays) and the CNY Regional Market (Saturdays). Free soup is available at any of the pickup spots maintained by Syracuse Community Fridge.

Come 2027, we’ll be in independent grocery store freezers in Syracuse, Ithaca, Hudson Valley & Brooklyn.

Got a question? Drop us an email and we’ll get back to you pronto:

info@soup-camp.com