Homemade soups - which stock?

Poorbuthappy55

kerleytops wrote: »

for veg soup - Marigold vegetable bouillon

Me too & I make vegetarian soup every other day.

valk_scot

kerleytops wrote: »

for veg soup - Marigold vegetable bouillon

I use this too and it's The Best....I remember there being a run on it in the shops a few years back when the sainted Delia named it as one of her top ingredients. I do make my own stock but also add a shake of this at the end, instead of using plain salt. It adds a great deal to the flavour.

Penelope_Penguin

Mine also depends on the roast Today I've made onion soup with turkey stock. Next week will be bacon and lentil soup with the stock from gammon cooked in apple juice

Penny. x

Lily-Lu

Could someone post the ingredients of the Marigold stock, please?
I've used oxo for years, but as I'm now trying to avoid certain additives, I need a replacement. Thanks

phizzimum

Lily-Lu wrote: »

Could someone post the ingredients of the Marigold stock, please?
I've used oxo for years, but as I'm now trying to avoid certain additives, I need a replacement. Thanks

Hi Lily

the tub I have is "Marigold Swiss Vegetable Bouillon Powder" - not sure if there are other ones available but thought I should be specific. DH has allergies so I now how much things can vary from one product to another within a brand.

ingredients are:
sea salt, hydrolised vegetable protein, potato starch, palm oil, vegetables (celery, onion, carrot, leeks) lactose,spices (tumeric, white pepper, garlic, mace, nutmet) parsley, lovage

hth

dandy-candy

I'm very impressed with the people who make there own stock. I did try once before with a chicken carcass but it made a quite grey coloured stock which was a bit off putting! I usually roast my gammon and there isn't really anything in the pan? Could someone let me know how to make stock from a gammon please! Thanks for all the replies

phizzimum

this is how DH does it (his speciality!)

in a big saucepan sweat off leeks and onions, then remove from pan and brown off the gammon joint. put veg back in pan, add four cups of lentils or split peas, 2 heaped tsp chilli flakes, pepper - cover with warm water and simmer for hour and half. leave the gammon in the liquid until it's cooled down for at least half and hour

you end up with a lovely moist piece of gammon for your dinner - and enough pea and ham soup to fill the freezer.

Lily-Lu

phizzimum wrote: »

Hi Lily

the tub I have is "Marigold Swiss Vegetable Bouillon Powder" - not sure if there are other ones available but thought I should be specific. DH has allergies so I now how much things can vary from one product to another within a brand.

ingredients are:
sea salt, hydrolised vegetable protein, potato starch, palm oil, vegetables (celery, onion, carrot, leeks) lactose,spices (tumeric, white pepper, garlic, mace, nutmet) parsley, lovage

hth

Many thanks for taking the time to post those ingredients, Phizzimum. Much appreciated

phizzimum

thats ok - we've had a range of allergies/intolerances in our family so I know what it's like - and how frustrating it is trying to buy things online when you can't access the ingredients!

thriftlady_2

These are the ingredients for the Marigold organic bouillon powder. No hydrolysed veg protein

Sea Salt, Yeast Extract, *Rice Flour, Vegetables 8% (*onion, *carrots, *celery), Palm Oil; *Turmeric, *Parsley


BTW you can easily find ingredients lists for food products by looking at an online supermarket. Ocado is particularly quick as you don't have to log in to find a product. Just search for it, click on 'what's inside' and there you go;)