12th Nov 2010 - 00:00
Abstract
Wholesome soups with herbs and vegetables contain many of the required daily nutrients and are often an essential dish for school meals. We take a look at some of the products supplied by Alliance in Partnership (AiP) and why they feel soup is crucial for children during the winter months.
AiP, the national public and private education catering contractors, says soups achieve fantastic thumbs up on school menus. Amy Teichman, AiP's food development chef for the Royal Borough of Kensington and Chelsea contracts, explained: "All of our soups are homemade in the school kitchens. The children love the variety and they are full of goodness with no additives, hydrogenated fats or genetically modified ingredients." According to AiP, vegetable, tomato, chicken, and carrot and coriander are the most popular soup flavours served with freshly baked bread rolls throughout the year. Autumn and winter show a higher uptake, because of their 'warming' ability. Last year over 42,000 bowls of soup were consumed by pupils across AiP's contracts. Several times a year AiP hold tasting sessions for the pupils, staff and parents at schools to test new food dishes, flavours.
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