There are days when our school lunches almost resemble a small emergency evacuation and I’m not kidding. We have to be in and out of the house in a half hour or something crazy like that.

This then is my latest quickie lunch of sliced baguette dipped in herbed olive oil served with a bowl of mushroom and potato soup. Mm, simply delish. The idea came from a pizza dinner we had at Italiannies (our second visit in like ten years!) where they served us focaccia with herbed olive oil dip as a starter.

My kids loved it so much I had to replicate it at home. I used baguette instead of focaccia but I reckon any kind of bread would do. I infused some Italian herbs into a plate of olive oil. And I cheated with an instant soup mix .

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