Food Facts No.172 soup and other things

270 FOOD FACTS Soup and when the milk runs short, there is nothing like soup to warm the cockles of your heart on a cold winter's day. But remember that the food value of soup depends upon what you put into it. A thick nourishing soup made from a few left-overs, some vegetable stock and a handful of barley or oatmeal will help to balance a meagre meat course. Try serving it with dumplings, cheese rusks or oatmeal biscuits. To make a time-saving, fuel-saving soup, grate the vegetables before cooking in the pot.