Conversation
pwaring@fosstodon.org

Paul

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).

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pwaring@fosstodon.org

Paul

Reply to

@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…)

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mart_brooks@mastod.no

Martin A. Brooks verified

Reply to @pwaring@fosstodon.org

@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.

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penguin42@mastodon.org.uk

penguin42

Reply to @pwaring@fosstodon.org

@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

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dysfun@social.treehouse.systems

gaytabase

Reply to

@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.

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nowster@fosstodon.org

Paul Martin

Reply to

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

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indy

Jiri Kastner

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