Is dry soup powder one of your pantry staples? Do you know what’s in it?
Here’s the ingredient list of chicken-flavor parve soup powder: salt, sugar, starch, vegetable fat, anti-caking agents, dehydrated vegetables, spices and flavorings. A cup of liquid broth made with dry soup mix will add about 1000 mg of sodium to whatever you’re cooking.
Do you know that home-made stock can be made in a snap with ingredients you probably have in your refrigerator? With a fraction of the salt and loads more flavor.
Here’s how:
Roughly chop up an onion, a carrot and a stalk or two of celery (including leaves). Sauté the vegetables in a little canola oil for about 10 minutes, until soft. It’s o.k. if they start to brown. Add a few cups of water, bring to a boil and simmer for 20-30 minutes.
Add other vegetables and herbs if you have them. Good additions to soup stock include zucchini, winter squash, parsley root or leaves, bay leaf, tomato, leeks, potatoes and garlic. Just wash, trim and add it to the pot. Add water to more than cover the extra vegetables.
For extra-speedy, really in-a-hurry stock, don’t sauté the vegetables. Just simmer a chopped onion, carrot and celery in water for 10-15 minutes.
Here’s the ingredient list of chicken-flavor parve soup powder: salt, sugar, starch, vegetable fat, anti-caking agents, dehydrated vegetables, spices and flavorings. A cup of liquid broth made with dry soup mix will add about 1000 mg of sodium to whatever you’re cooking.
Do you know that home-made stock can be made in a snap with ingredients you probably have in your refrigerator? With a fraction of the salt and loads more flavor.
Here’s how:
Roughly chop up an onion, a carrot and a stalk or two of celery (including leaves). Sauté the vegetables in a little canola oil for about 10 minutes, until soft. It’s o.k. if they start to brown. Add a few cups of water, bring to a boil and simmer for 20-30 minutes.
Add other vegetables and herbs if you have them. Good additions to soup stock include zucchini, winter squash, parsley root or leaves, bay leaf, tomato, leeks, potatoes and garlic. Just wash, trim and add it to the pot. Add water to more than cover the extra vegetables.
For extra-speedy, really in-a-hurry stock, don’t sauté the vegetables. Just simmer a chopped onion, carrot and celery in water for 10-15 minutes.
Try to find some fresh basil and chop up the leaves and Italian parsley
ReplyDeleteGinger gives your stock a kick; as does some finely chopped garlic. shirlsong.com
chop some fresh basil--try to get organic leaves ginger gives the broth a good kick as does some finely chopped garlic
ReplyDeleteFor real zest, use the italian salad dressing packet
i like the one called zesty
and a bit of cayenne does not hurt either
Hi great blog. I read that you could use vegetable scraps to make a soup - I suppose it is worth it if the veg are organics.
ReplyDeleteThanks! Yes, save your vegetable scraps - organic or otherwise. Best to freeze them unless you're making the stock right away. Just don't use anything strong-flavored, like cauliflower, broccoli, etc... or the stock will be overwhelming. And only use "good" scraps. In other words, don't use anything that's spoiled.
ReplyDelete