It's easy to get into a bit of a rut with lunches and sometimes you need to think outside of the box a little to put a bit of spice back in your lunch-life. It should be easy for me as I work from home and have the world at my feet when it comes to ingredients (unless it's a day like Monday when I was talking for too long after the school run and missed my grocery delivery, whoops!), but I often find myself not knowing what to eat for lunch.
The Covent Garden Soup Company asked me to be part of their Revive your Lunch-Life campaign and to create a recipe to accompany one of their many soups.
I love soup, especially home made, but I can't always be bothered to spend my morning peeling and chopping to make a batch of fresh soup. Plus, y'know, I would want some fresh crusty bread and thickly spread butter to dip into it, and plain bread doesn't hit the spot for me.
These sea salt and black pepper crackers, however, do hit the spot. They are salty but not so salty that it leaves you gasping for water, and they are the perfect amount of peppery, which for me is quite peppery, and are great dipped in soup as they stay crispy.
It was hard to decide what flavour soups to get as so many of them sounded so tasty, such as Chicken and Chorizo Jambalaya, Boston Bean & Monterey Jack or Broccoli Pea & Pesto, but that decision was taken out of my hands when I reached my local Tesco as they only had a handful of flavours in stock. I went for Slow Roasted Tomato, as tomato soup is always a big hit in this house so I knew I wouldn't be alone in eating it. With just 84 calories per 300g serving (half a standard carton), it was a healthy option too.
Sea Salt & Black Pepper Crackers by Helen Jessup on Scribd
The crackers are easy to make, and make a great alternative to bread, whether you eat your soup at home or on the go, and are made from just a few ingredients found in most store cupboards. If you use white flour you may need to reduce the quantity of water as wholemeal flour tends to need more.
How do you revive your Lunch-Life?
This recipe has been commissioned for The Covent Garden Soup Company
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