I made the best pot of #soup I’ve ever cooked today. I didn’t use a recipe, so I don’t have measurements for you—just keep tasting as you go. I started with a pot of chicken stock & added a couple of healthy splashes of low sodium soy sauce, a big spoonful of garlic chili sauce, a couple of big spoonfuls of minced ginger, about the same amount of minced garlic, black pepper, paprika, a little Basque seasoning (I put it in everything), Chinese 5-spice, some parsley, +
Third attempt at making soup tonight was a definite improvement on previous week's. Still a little bit watery but less bland as I added some mixed herbs (and lower in salt and ultra processed ingredients, which is the goal). Also I knew the discounters were cheaper than supermarkets but Lidl is currently about 50-60% the price of Tesco and Asda.
Food idea: Curry soup is a thing. What if you were to replace the curry with a different spice? Say mustard? Add some wine, Use French mustard. That should work.
People who make their own bread or soup: is it possible to do this without using a lot of salt but still have an acceptable taste? I really like both bread and soup but anything pre-made has huge amounts of salt in (2g for a tin of soup, 0.5-0.8g for every couple of slices of bread or a roll, so a serving of soup + bread is often >50% of the RDA for salt).
Cutting & chopping propagated #GreenOnions to use with Teochew beef & meatball soup. We have 2 jars on our kitchen windowsill that we harvest from. We grow them outdoors too.