A couple of weeks ago, I blogged about soup toppings. As I said, I love soup and like them to be a meal in a bowl. I often sprinkle different toppings over soup, as this is an easy way to boost both flavour and nutrition.

 

One of my lunches last week was a perfect example of how I use soup toppings.

The basic soup is a delicious Potato and Lettuce recipe I've been making for ages. I could not tell you how many times I've made this soup. It's really tasty, easy to make and freezes well.

If I want to use this soup as a meal, there are two main problems:
 

To counter-act this I've started adding red lentils to the soup, while I'm making it. However, I also often use toppings to further improve the nutrition of my meal.

As you can see from the photo, to this bowl I've added a chopped up boiled egg (for the protein), combined with a combination of diced tomato and chopped rocket (extra vegetables). I also squeezed over the juice of half a lime, for extra flavour.

By adding in three different kinds of vegetable (tomato, rocket and red lentils) I've bumped up the vegetable content to at least three serves. And by adding in the red lentils and egg I've enhanced the protein.

Plus of course, I've added more flavour and texture and this bowl of soup is much more filling and satisfying as a meal.