Instant Soups

Instant soup is a dried mix of vegetables, starch, seasoning and flavouring that turns into a smooth soup when you add boiling water. It comes in single sachets, often boxed in fours, so each one makes a single mug. Creamy flavours such as chicken, mushroom, tomato and potato and leek are the most popular, with lighter clear broths and noodle soups alongside.

Choose by how filling you want it. Creamy soups are thicker and more satisfying as a snack between meals, while thin broths and clear soups are lighter. Some sachets include croutons or small pasta pieces for extra body. Read the pack if you cook vegetarian or halal, because flavour names do not always tell you what is inside, and check the allergen panel for milk, wheat and celery.

Pour the boiling water in gradually and stir as you go so no lumps form, then leave it to stand for a minute to thicken. A pinch of black pepper, a squeeze of lemon or a few chilli flakes livens up any flavour. Unopened sachets keep well in a dry cupboard. Instant soups sit within tins and ready meals, near ready meals and student food essentials.