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Making free soup

Hi lafemme, I'm afraid stock cubes have a points value, but you can make stock using beef/chicken bovril which is free and tastes lovely in homemade soups. x


Slow but sure....
Do you Bovril do chicken stock too? Great I did'nt know that, that's something else to put on my shopping list, thanks for the info.


Strutting her stuff
The jar of chicken bovril is really difficult to find. I don't think any of my local stores, even the big ones, stock it.

I also found the jars quite expensive so usually just use stock cubes, most of which are only 1.5 syns although the OXO cubes are 0.5/1.0 syns.
I buy the chicken bovril in a jar from Asda if there is one near you, although mine is a superstore so sells 20 varieties of everything lol.


Mad old Bat with Attitude
:break_diet: This is my one real cheat. The chicken bovril is so expensive and hard to find that I use the cubes, and I don't syn them! :eek: There! I've got it off my chest!


Slow but sure....
Judi, I can see your halo shining from here!!!! Well done on 'fessin' up, LOL..

I don't think I have ever seen Chicken Bovril, that's why I was surprised to hear about it.

Thank you squiddie I'll remember that, I usually buy Marmite because it's easier to spread on my toast (not so runny) plus I love an oxo drink too, so in future it will be original Bovril in the jar for me for me.
if you use fresh quorn then you can freeze it.
because quorn is made of myo protein (ie its mushroom) in theory you can re freeze after cooking, although im not sure id risk it...
could you not cook your soup freeze then add quorn after? the flavour it adds will be minamal due to its quite subtle flavours to start with?
caramalize your onions and leeks for a masive falavout boost then add other veg (corn, peas, carrots etc. and cook slowly - that would be my advice to you.)
if you do use quorn and freeze it let me know how it goes, im always ready for new experiences,;)


Spam Hunter
I cook and freeze corn anyway when I do curry, bolognese, cottage pie etc so I'm sure it would be ok. So how do you actually make the soup?
what sort of soup do you want to make?
scotch broth, french onion, carrot and corriander, leek and potato...
soups are, dont forget, peasant food, they were a way of making leftovers into another meal, soupa can be anything you want them to be (yes, im a soup addict *hangs head in shame*)
my fav is leek and potato, with natural low fat yogurt to give it some creaminess, otherwise try a veg and pulse based soup which is very filling.
even is a soup addict, i wouldnt contimplate soup in this weather, unless you are doing gazpachio (tomato based spanish chilled soup)
have fun


Slow but sure....
I love vegetable soup, I just chop up as many free veggies as I have and add stock (which will be bovril from now on) simmer until the veg is soft and there you go.....sometimes I 'blitz' it with a stick whisk and other times I leave it chunky, either way its free and really satisfying.
*whisper* thats what i do, was just trying to sound posh....
I would love a recipie for leek & potato soup if anyone has one i can try? Free or low syn if poss, thanks :)

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