Soup (S05E07)

This episode delves into the operations of a Wigan factory that churns out an impressive two million tins of soup daily. The journey of vegetable soup is traced from the pea harvest in Yorkshire to the final product being canned and shipped out. It explores how the vitamin levels in frozen vegetables can surpass those of fresh produce. Additionally, viewers discover that a spinach soup inspired by a 17th-century recipe bears little resemblance to modern soups. The episode also touches on the historical significance of soup kitchens throughout time.