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Oct 2021
7:20pm, 30 Oct 2021
23,419 posts
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Angus Clydesdale
Good idea! 
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Oct 2021
7:28pm, 30 Oct 2021
52,450 posts
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Derby Tup
Because it’s salty it makes veg soup more tasty
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Oct 2021
7:29pm, 30 Oct 2021
52,451 posts
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Derby Tup
Assuming you aren’t making your own then finding a stock cube that’s tasty without being overpowering is a key part of soup making. I used Delia’s fave Marigold for ages but it has quite a strong flavour
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Oct 2021
7:35pm, 30 Oct 2021
23,421 posts
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Angus Clydesdale
I use Knorr cubes. Sometimes, if I’m feeling extravagant, I use the Knorr stock pots. And sometimes I do one of each.
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Oct 2021
7:36pm, 30 Oct 2021
28,671 posts
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EvilPixie
I just used water on this lot!
Tonight I saved the water from cooking the veg to slacken tomorrow’s soup
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Oct 2021
7:40pm, 30 Oct 2021
52,452 posts
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Derby Tup
I sometimes just use water but will then add some dried mixed herbs. My current fave cubes are Kallø very low salt organic veg
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Oct 2021
7:42pm, 30 Oct 2021
52,453 posts
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Derby Tup
Supermarkets sell cooked legumes in cardboard cartons. They’re a nice easy (and cheap) way of adding flavour, thickness and protein
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Oct 2021
8:35pm, 30 Oct 2021
25,668 posts
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Lizzie Whizz
Agree with Kallo cubes.
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Oct 2021
8:39pm, 30 Oct 2021
56,004 posts
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Lip Gloss
I might try them as I sometimes find the stock pots too salty although I never add in extra
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Oct 2021
8:58pm, 30 Oct 2021
22,132 posts
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Red Squirrel
Leek & potato easily my fave winter soup. I always use butter when I fry/sweat the leeks and don't blend the finished article.
Celery and cashew is a good one too - this does get blended.
It's nearly celeriac season. I can't make celeriac soup anywhere near as good as Mum's, so I don't try. I'm obsessed with remoulade anyway.
I make my own stocks and keep bits in the freezer towards a big stock session; usually done in the slow cooker.
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