Soups are as old as the history of cooking. Evidence of people making soups goes back as far as the discovery of pottery and the invention of containers that could hold cooking liquid on a fire without breaking. Derived from the old french word sope/soupe, which was derived from the Latin root ‘suppare’ meaning to soak, soups were originally soaked with, or poured over, bread. Soup became staple dinner fayre in the Middle Ages when people would use bread to ‘sop up’ leftover liquid after a meal – hence the word ‘supper’.

Soups are easily digested and have been prescribed for invalids since ancient times. Restoratifs (where the word restaurant comes from) were first served in public restaurants in 18th century Paris. Modern soups have adjusted nutrients to fit specific dietary needs (low salt, high fibre, low fat etc) making them ideal for diets.