Homemade soups - which stock?

dandy-candy

I love making soup and yesterday I was making a veg one (carrots, onions and potato) and I grabbed the wrong stock cube by mistake - I used pork instead of vegetable and it was delicious! My mum always uses beef stock for onion soup - can people let me know which stock they use for which soup? I'm in the mood for experimenting this weekend!!

Bigjenny

I use Chicken Oxo for Vegetable Soup and Lentil Soup.

janetmw

I use ham stock for Leek and Potato soup.

Janet

Mags_cat

Depends what my last roast dinner was

If I had a chicken, it'll be chicken stock - but gammon in the slow cooker produces the *best* stock (imo) for any soup.

I usually have one or two "stock bags" in the freezer. They have the roast chicken carcass and any veggies on the verge of going manky in the bottom of the fridge at the time so that the next time I do a chicken there's enough to make a decent amount of stock from. You can certainly make stock from one chicken carcass and scraps - but I prefer to use two.

phizzimum

Mags_cat wrote: »

Depends what my last roast dinner was
.

same here! so it's mainly chicken stock as we mainly have chicken for a roast. but I have some lamb stock that I'm saving as it's "special" . and we love pea and ham soup made with the stock from boiling the gammon.

so in other words - use what stock you like. but why not try making your own stock rather than using a cube? it's not hard and well worth the effort both in terms of taste and cost.

thriftlady_2

My soup too depends on what the last roast was. Currently I have a lot of goose stock form Christmas.

kerleytops

for veg soup - Marigold vegetable bouillon

Frugal_Mouse

when making veggie soup I reduce the amount of water I use with the stock cube and add tomato juice (carton from Lidl). I find this gives additional flavour and a bit more 'body' to the stock.

SailorSam

As well as stock cubes i put a spoon of Bovril or even Marmite whatevers on offer, in there.

NJW69

Made butternut squash and sweet potato soup yesterday and started it with ham stock but later added some veg and some chicken stock granules. Along with garlic, chilli, balsamic vinegar, worcestershire sauce, black and white pepper and rock salt. Sauteed an onion and the leaves from a head of celery with the other veg when I started and added butter and milk towards the end.

BitterAndTwisted

Another vote for Marigold veg bouillon here and a half teaspoonful of Marmite when necessary.

I've also used the Lidl tomato juice in the past when I've run out of tinned tomatoes or passata