Tried to find some vegetable stock for soup at the supermarket. 1g salt per portion. Well, tinned soup is >2g so I guess that’s an improvement. Oh wait, a single stock cube is 4 portions and therefore 4g of salt?! It’s worse than the tinned version! (I checked every single option on the shelves, the lowest was 0.6g per portion).

@pwaring Kallø do a good low salt stock cube, but I've not seen it in stock for a while near me

@heapy yeah I’ve found loads online but none were in stock at the big Asda near me (they also didn’t have any small bottles of milk so I think I will be trying Tesco or Lidl tomorrow…)

@pwaring Perhaps being obvious, but making salt-free veg stock is little harder than deciding to do it. Even easier if you're putting veg in the soup, because you can use all the peelings to make the stock.

@pwaring @heapy Maybe look in Holland and Barrett; they list this which is 'reduced' at only 27% salt (!!!)
https://www.hollandandbarrett.com/shop/product/marigold-swiss-vegetable-vegan-bouillon-powder-60070273

@pwaring I've made vegetable stock, from scrap veggies, water, and spices. Takea hours, but is easy. Might be worth thinking about

@pwaring Using a slow cooker, but that's not required.

@liw @pwaring that's probably why it took so long. i expect you'll need to boil it for longer to compensate for the salt, but it's minutes, not hours, normally, in a pan.

@dysfun @pwaring Note that I add no salt st all. But the slow cooker is aptly named. It's meant for foods that need a long time, after all.

(I am not a source of reliable information about cooking , & should note.)

@liw @pwaring When does it cross the line from being soup to being stock?

@nowster @pwaring This is the kind of question that should be answered by someone who can say how much salt is in a pinch.

@nowster
put vegetable, meat, noodles to stock and you have soup. remove it and you have back stock :)
@liw @pwaring