Frequently Asked Questions

Check most frequently asked questions here, if you still need help then please contact us at TheGoodSoupClub@gmail.com

How to

Soups should be kept refrigerated at under 5°C and should be consumed within 7 days. Alternatively, freeze them on delivery to you. There are no preservatives in our soups, but we do recommend that they are best consumed as soon as possible.

Our bone broth is good kept chilled or defrosted in the refrigerator for up to 7 days.

Products

We do not add any MSG or preservatives, only minimal salt for seasoning.

Absolutely, please get in touch with us: TheGoodSoupClub@gmail.com

When collagen cools it turns into gelatin. This jello-like quality of our broth is evidence that it's full of collagen and it's something we're very proud of. It's our mission to ensure that every batch of broth we make contains the maximum amount of collagen, which is why we've obsessively tested our ingredients and preparation methods.

Shipping & Cut-off Times

We deliver every Monday between 10:30am to 2:30pm. We pack our soups in stackable sturdy containers. They will be delivered chilled. You may microwave straight from the container, or alternatively, pour into a small pot to reheat on the stove top.

We deliver within 10km of our kitchen (which is a significant part of metro Melbourne) with a nominal $5 fee to assist with driver costs. If in CBD, St Kilda, Docklands or regions difficult to park/stop, we ask that you kindly meet our driver curbside. We may charge a small amount more when over 10km. If we miss out on your postcode but you would like to be a member, please reach out to us!

In advance, you can easily inform us via email at TheGoodGoupClub@gmail.com. Please be sure to let us know when you’ll be returning so that you won’t miss out.

We are super customer friendly. Cut-off for Monday deliveries is noon time the Saturday before. You may cancel subscription / membership at any time; if you simply need to pause temporarily, please email us. Please make your adjustments by Saturday cut-off time.