Tarted Up Soup

I don’t cook every single meal from scratch but I tend to add my own twist to pre-made dishes either to add more flavour, texture or substance. I love making soup but I also buy tins of good soup that keep for ages on a shelf for the days that I was a veggie hit without the effort. You can tart up soup from a tin by adding toppings that boost the flavour and texture. Choose toppings that match or compliment the flavour of the soup. To turn tinned soup into a more lavish meal I buy a wheel of camembert then warm it up along with a ciabatta loaf then serve them alongside the soup with a big bunch of grapes.

TOPPINGS TO TART UP SOUP
bacon bits/shredded roast chicken/crumbled black pudding
peas/cress/edible flowers
sour cream/plain yoghurt/greek yoghurt/single cream
chilli oil/garlic oil
seeds: pumpkin and sesame especially
croutons
feta/grated parmesan/stilton
chopped mint/basil/coriander
chilli powder/nutmeg/paprika

• If you’re serving cheese with your soup then warm the oven to 170°C (150°C fan). Remove any packaging from the camembert and place it in an oven proof dish. Cut a small hole in the top of the cheese to let steam escape then pop it in the oven on a middle shelf for about 10 minutes.