There's eating and drinking in this soup with Welsh Rarebit
Lilly Higgins: With some bread for dipping, soup is an easy and fast solution to dinner time
Roasted red pepper and tomato soup with Welsh Rarebit
Soup season has officially started and is in full swing. I’ve finally sourced soup bowls with handles, much to my children’s delight. It makes drinking soup so much easier for little hands as any light soups can be incredibly messy where toddlers are involved. A soup can be a whole meal with both eating and drinking in it. With some bread for dipping, it’s an easy and fast solution to dinner time. Paired with a filling carbohydrate, soup can be a good way to incorporate even more vegetables into your diet. I love to pair black bean soup with piles of crunchy tortilla chips; potato and leek soup with chive and cheddar scones; or I add some wholewheat pasta to minestrone. Another favourite addition to soup in our house is thick fried slices of chorizo, along with the highly flavoured oils released during frying. I make leftover sourdough bread into crunchy croutons. Just tear the bread into rough bite-size chunks, drizzle with olive oil and season with dried herbs, sea salt or spices.