// END-USER INSIGHT //

Bella Acland, Founder of Soul Kitchen

Uninspired by the instant soups on offer, Bella Acland decided to do something about it. Standing in what she describes as the neglected instant soup aisle in the supermarket, Acland knew that she could make an instant soup product which could not only taste great but that could also be good for you. That was the start of Soul Kitchen with the mission of convenience shouldn’ t mean compromise. Acland speaks to Intelligent SME. tech about setting up the business and how she is building the brand.

When did you set up Soul Kitchen and what gap in the market did you see?

The idea for Soul Kitchen came to me during my final year at university. I’ ve always had a genuine passion for nutrition and loved experimenting in the kitchen, but like a lot of students( and busy professionals), I found myself relying on convenience food more than I wanted to. The options just didn’ t match what I was looking for. At the same time, the wellness world was exploding with functional blends, protein powders and superfoods. But none of that really translated into everyday comfort food.

I remember sitting in the library writing my dissertation when the idea properly clicked. Why not combine the power of nutrientdense vegetable powders with something familiar and nostalgic like soup? I realised how neglected the instant soup aisle had become. It was full of products that tasted overly salty and artificial, and I knew there was space for something better. Something that actually delivered on taste and nutrition.

That was the start of Soul Kitchen. From the beginning, the mission has been clear: convenience shouldn’ t mean compromise. Our soups are made with real, raw powdered vegetables, are free from the top 14 allergens and taste like real food. We want to make healthy eating as simple and delicious as possible for busy people who don’ t want to sacrifice quality. And we’ re always transparent about what goes into our products, because people deserve to know exactly what they’ re eating.

Why is there a need for healthier, more convenient food options?

The way people eat has changed so much in recent years. The average lunch break in the UK is just over 30 minutes, and a lot of people are skipping it altogether. We’ re more timepoor than ever, but the need for good nutrition hasn’ t gone anywhere.

44 Intelligent SME. tech