Veggie stew... anyone...

lightisfading

We just use stock (cubes, or marigolds ), and a bit of gravy powder at the end to thicken it up. Usually add some paprika too.

catkinq

>...Adding stock cubes is a waste of stock cube and money (IMHO) because the veg, water and season *is* creating a core stock.

I agree and agree about the salt but have found that I find soup made withot stock pawder/cubes a bit bland so I do tend to use stock and think that Marigold bouillon is well worth teh price as it does taste very good. Also being a powder you can use exactly as much as you like.

Queenie

catkinq wrote: »

>...Adding stock cubes is a waste of stock cube and money (IMHO) because the veg, water and season *is* creating a core stock.

I agree and agree about the salt but have found that I find soup made withot stock pawder/cubes a bit bland so I do tend to use stock and think that Marigold bouillon is well worth teh price as it does taste very good. Also being a powder you can use exactly as much as you like.

Do you season your soup if not adding stock powder/cubes?

You can "strengthen" (concentrate) the flavour of home made stocks/soups by boiling them rapidly for a few minutes towards the end of cooking and still have no need for for a processed flavouring Much of the time, it's the level of seasoning (or lack of) that will result in a bland tasting stock. Traditional, old fashioned seasonings such as adding bay leaves and peppercorns can make a huge difference to the end result.

I do agree, Marigold bouillon is a great standby for the storecupboard, but vegetable stock made from scratch with the right level of seasoning should reduce and even elimate the necessity of store bought alternatives.

catkinq

Queenie wrote: »

Do you season your soup if not adding stock powder/cubes?

I do add lots of herbs, seasoning and garlic but haven't tried bay or peppercorns or boiling so will try these. howvr I do have a very "salt" tooth so will probably still need to add extra to my portion!

buxtonrabbitgreen

iIuse sainsburys veggie gravy granules in with a load of veg , soup mix (small pulses) and make veggie dumplings. Gets the thumbs up from my fussy veggie DS.

Bogof_Babe

I always add a sloosh of soy sauce to my soups, and I am sure it would work well in a veggie stew too. It gives it more colour, as well as flavour.

thrifty_thelma_2

Worcester Sauce and the old fashioned Mushroom Ketchup both work well if you have them lurking in the back of your cupboard

alison6692

Hi x

I am new to all this cooking malarky but am trying to cook for my LO who is now on solids.

I am also vegetarian so find it too yukky to cook meat for her but I have bought a baby chicken stock ready made - and I have some winter veggies in the fridge - Just wondering.

Can I bung the veggies in the oven covered with chicken stock to make a stew?

Any advice welcome x

Thanks x Alison and Daisy (my official food taster)

Oldernotwiser

Why bother with bought stock; veggies with water and flavourings makes a vegetable stew.

alison6692

Hello x Thanks for the reply. I am trying to give her some meat in her diet and thought this would be a good way of doing it as most of her meals are veggie at the moment.

Can I put the uncooked veggies in the oven just with the stock?
Do I need to cover it? How long roughly should I cook it for?

Thanks

Alison x