Synopsis

In Wigan, a factory churns out two million tins of soup each day, a process beginning with the pea harvest in Yorkshire and culminating in the finished product’s dispatch. The nutritional value of frozen vegetables often surpasses that of their fresh counterparts. A spinach soup, crafted from a recipe dating back to the 17th century, bears little resemblance to the soups enjoyed today. And woven through this modern production is the long history of the soup kitchen, a testament to sustenance and