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Help, Soup Mix!
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oh no.... have a ruined my yummy soup? will i poison myself? will they cook?
i'm really disappointed with this mix, it looked lovely and i thought it would be great but i never would have bought it if i knew it needed soaking as i'm just not that organised...
An expert will be along soon though.
EDIT: Pearl barley and lentils dont generally need soaked as I add them straight to stews. Not sure about the other two items.
Lovely thick soup for 2 adults and 2 kids, I serve with crusty bread and we have cheese and pickles on the side as a kind of 2nd course.
Yummy!
I never soak broth mix, just add it to the soup and on a gentle simmer the barley, lentils etc will be cooked in about half an hour and the split peas will take about an hour.
There's an earlier thread that should help so I've added your thread to it to keep the replies together.
Pink
half mug of broth mix, soaked in cold water overnight
1 leek
half a white onion
one carrot
1 potato
parsley
seasoning (mainly pepper as salt in stock cube)
2 pints chicken stock (Knorr works well)
chop veg, bung in pressure cooker, bring to boil then cook under pressure for 10 mins. mash with a potato masher.
potato could be boiled separately then added in at end after mashing the rest, to make it nice and chunky.
also, save a bit of parsley to add in after cooking, as it adds colour.
can also put in cooked shredded chicken before boiling. This works well if you want a nice hearty chicken veg soup.
As always with soups, if you leave the finished product overnight it will taste even better. Only problem is you need to soak the broth 2 days before eating the damn soup!