Make it up as you go along.

We only have butter in the house but I have never buttered bread to eat with soup. I like to dunk, and the buttet stops the bread from soaking up the soup IMO

The only reason that other spreads are yellow is because of the food colouring. When margarine was first invented it was a white mix of fats (called margarine to be similar to another term for pearly - which is what it looked like) . It didn't sell, so yellow colouring was added to make it look more like butter. That made it more attractive and sellable.

I'm in total agreement about butter Elegran. I won't use any of those spreads. Real butter for me.

Just greedy, Shysal and the years of butter rationing mean that I use it when I can. Substitutes have just as much fat, and don't taste as good. Decent bread and real butter complement the fatless soup.

You must be posh Elegran. I never have butter on the bread I eat with soup.

Sounds similar to my Dollop Soup Elegran! A dollop of anything that needs eating up, plus stock and a dollop of ketchup to add a hint of sweet/sour.

One of my regular successes is Fridge Soup. The recipe goes - "Look in fridge, what is there? Chop it up and put it in the soupmaker. Get an onion out of the vegetable rack, chop, add. What other veg needs using up? chop that too. Add veggie stock and hot water to "maximum" line. Select smooth or chunky option, press start button. Get out soup bowls, side plates and cutlery, Cut bread, take butter out of fridge. When soupmaker timer rings, serve soup and eat."

It is different every time, but always delicious. I don't throw much food away.

Hope you can reproduce that again Mini sounds great ??

I did an amazing risotto once with leftovers when the children were younger.
‘Can we have that again?’ they kept asking.....no! I can’t remember what I put in it ?

I love doing that mini its amazing what you can conjure up and it gives you a great feeling- pudding sounds lovely.