Operation Manual

10
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• Serving soup with hard boiled eggs is a
tasty way to add a kick of protein.
• Swap bacon and ham in potato soup
recipes for cauliower which is rich in
bre and full of b-vitamin nutrients. Sweet
potatoes add vitamin A.
• Garnishing with fresh basil, which is thought
to ease stress and help with problem skin.
• For low fat soups, replace crème fraîche or
soured cream with low fat fromage frais
• Always remember to season your soup with
salt and pepper after cooking.
• When you’ve nished cooking your soup
and you’re getting ready to serve it, try
adding some fresh soups or a dollop
of fresh yoghurt or cream - the fresh
ingredients will really highlight the delicious
avours in the soup.
MakingStock
Good quality stock can help give soup a
delicious, avourful taste. For some soups, you
may wish to omit stock or broth, and just use
water. For others, a stock cube thrown in with
the rest of the ingredients and topped up with
water will do. Making your own stock is nutritious
and economical.
For those recipes that you want to go the extra
mile with, we’ve got a great basic vegetable
stock recipe for you.
When measuring liquid, cooking measurements
are quite straightforward.
Check this chart for
basic imperial to metric
conversions of weights.
Metric Imperial US cups
250ml 8 oz 1 cup
180ml 6  oz 3/4 cup
150ml 5 oz 2/3 cup
120ml 4 oz 1/2 cup
75ml 2 1/2 oz 1/3 cup
60ml 2 oz 1/4 cup
30ml 1 oz 1/8 cup
15ml 1/2 oz 1 tablespoon
Imperial Metric
1/2 oz 15g
1 oz 30g
2 oz 60g
3 oz 90g
4 oz 110g
5 oz 140g
6 oz 170g
7 oz 200g
8 oz 225g
9 oz 255g
10 oz 280g
11 oz 310g
12 oz 340g
13 oz 370g
14 oz 400g
15 oz 425g
1 lb 450g
FoodAllergies
Important Note:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk