Soup stocks

[Cooper27]

I am following an intolerance diet, and am struggling to find a compliant stock for making soups. I'm struggling to find one that doesn't contain gluten, soya or sugar. I thought I'd ask on the off-chance anyone knows a safe brand? I can make stock, but we don't have much freezer space to store it all.

[miss_m]

Hi,

You might be better off making your own so you know exactly what is in it. This is a nice recipe. holycowvegan.net/vegetable-... Perhaps you could tweak it to your own taste?

[miss_m in reply to miss_m]

Sorry, missed the bit about storage. Although I do freeze soups in zip-up bags which sit flat in the freezer.

[Cooper27 Administrator in reply to miss_m]

We only have 2 drawers for stuff, so it really is difficult. I can maybe make some stock when we get the levels down, but using bags should help, thanks!

[Penel]

Have a look at Marigold Bouillon cubes, they might be ok for you.

[Cooper27 Administrator in reply to Penel]

Thanks, just looked them up, and they look ok I think the powder has soya, so I assumed the cubes would too, and I didn't look at them.

[Hidden in reply to Cooper27]

I agree with Penel about the cubes being your best option, their vegan Swiss bouillon powder doesn't use soy but it uses maltodextrin from corn, so if you're avoiding sugar I'd avoid artificial sugars too. But if anyone else is interested here's a link:

dolphinfitness.co.uk/en/mar...

And you've got to have a nice gravy...😊

[Cooper27 Administrator in reply to Hidden]

Hmm, the powder I had in the house had soya listed, but maybe they've changed the recipe...

I'll double check whether maltodextrin is allowed... Still getting my head round the rules!

[BadHare]

I use Kallo low salt, which I think is free from the things you listed, though it looks as though there could be cross contamination:

Ingredients: Palm oil*, maize starch*, vegetables* (24%) (onion powder*, carrot*, celery*, leek*), salt, yeast extract, garlic*, caramelised sugar*, lovage leaves*, parsley*, celery leaves*, mace*, oregano*, turmeric*, rosemary*, thyme*. *Certified organic

Allergen Advice: May contain traces of egg, mustard and soya. See ingredients list for allergens.

Marigold may be better if you don't mind excessive salt:

Sea Salt, Maltodextrin (from Maize)*, Rice Flour*, Vegetables 7.2% (Onion, Carrot, Parsnip)*, Yeast Extract, Sunflower Oil*, Parsley*, Turmeric*, *Organically grown ingredients

[Cooper27 Administrator in reply to BadHare]

I think cross-contamination should be ok (as long as it's not gluten). I need to check the rules on contamination... I'll check the kallo salts out, thanks!

Edit: oh sorry, I just noticed it has caramelised sugar, I don't think I'd be allowed it...

[Rignold Keto in reply to BadHare]

Marigold also do a reduced salt one. Its the purpleish tin.

[grace111]

iv noticed the soya is in most foods now and it wasnt before. i wonder why that is ??

[grace111]

drweil.com/health-wellness/...

[Cellista]

I make my own stock and boil it down until it’s really concentrated. When it’s cool I freeze it in ice cube trays and store them in a box.

[Cooper27 Administrator in reply to Cellista]

I may try this. How long does it take to boil down?

[Cellista]

I can’t really say - you make the stock as usual, strain it to remove anything not liquid and then boil it fast without a lid until you have maybe a quarter of the starting volume.

[deejames]

Make your own. Any slightly past their best vegetables but always including onion. Bay leaves and sprigs of time and some peppercorns. White wine if their is some left over. Chop vegetables finely and simmer for 30-40 mins hours then strain.

Perfect