SOUP CULTURE's Mission is to encourage healthy eating habits among all age groups by providing them with healthy food options.
We believe that soup is more than just a meal. It's a comfort food, a nourishing elixir, and a way to connect with others. That's why we've been perfecting our soup recipes using only the freshest ingredients and time-honored techniques. Join us for a bowl of soup and share in our passion for this humble dish.
We offer a variety of soups to satisfy every taste bud, All of our soups are made from scratch daily, using only the highest quality ingredients. We also offer a selection of sandwiches, salads, and other menu to round out your meal. Check out our menu and find your new favorite soup.
Hosting an event or office meeting? Let us take care of the food. Our catering menu offers a variety of soups, sandwiches, and salads, all made fresh and delivered to your location. Impress your guests with a delicious and healthy meal from SOUP CULTURE .
Department of Business Studies under the guidance of Mrs. Shanthi Fernandes organized a CWE Workshop on “Design Thinking, Critical Thinking and Innovation Design” on 22 nd February, 2024 in the AV Room for students of Business Administration and Centre for Women Entrepreneurship with the objective of providing valuable insights and practical exposure about design thinking, critical thinking, generating and implementing creative and innovative ideas.
The resource person for the workshop was Ms. Ishwari Bapat, Founder, Soup Culture. Ms. Bapat engaged the learners throughout the session with hands-on experience. She emphasized on hard and soft skills for implementing the same with the significance of market research, benefits and process of entrepreneurial design thinking and innovation design with case study of Soup Culture. The outcome of the workshop was seen in the participants through an interactive question and answer session followed by feedback. Dr. Rama Venkat shared her experience of design thinking and innovation design with Soup Culture.
. A total of 2 faculty members and 133 learners actively participated in the workshop.
https://www.stmirascollegepune.edu.in/aboutcwe.php
Rotary Club of Pune Synergy in association with Soup Culture
held Nutrition Awareness Session on the occasion of Nutrition Week for RCP Synergy club members
It was incredibly informative session on the topic Preventive Nutrition and Lifestyle
In the session the importance of exercise and quality sleep was also highlighted. A big thank you to Dietician Suvarna mam for sharing valuable insights that can truly transform our daily lives.
The session shed light on not just what to eat, but how our overall lifestyle, including regular physical activity and adequate rest, plays a pivotal role in maintaining our health.
Rotary Club of Pune Synergy in association with SOUP CULTURE
held Nutrition Awareness Session for their Interact Club , Dr. Dada Gujar English Medium School, Pune on the occasion of *National Nutrition Month*
It was a very interactive and informative session held by Eminent Speaker Clinical Dietician Mrinalini Sant, Dietician for ICU, OPD at Krishna Hospital Kothrud, Pune
225 Students plus 25 parents/teachers attended this event and we had experienced a wonderful Question Answer Session.
Knowledge of food choices leads to healthy lifestyle
Health is Wealth.
Travonika Synergy Doubles Badminton Premier League
SOUP CULTURE as support sponsor for Fund Raising event of Rotary Club of Pune Synergy
Funds raised through this badminton tournament would be used to give therapy to special Kids of PRA Foundation, Pune
Blood Donation Camp
SOUP CULTURE as support sponsor for Blood Donation Camp
Donation for RCP Synergy Human Milk Bank Project
On June 27th, 2024 Rotary Club of Pune Synergy proudly launched a human milk bank at Noble Hospital Pune , marking a significant milestone as the first milk bank in the Pune East region.
This initiative underscores the club's commitment to addressing crucial healthcare needs in the community.
Human milk banks play a vital role in providing life-saving nutrition to premature and critically ill infants whose mothers may be unable to produce sufficient milk.
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