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Home made soup
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<blockquote data-quote="DeejayR" data-source="post: 1309764" data-attributes="member: 126679"><p>When I make soup my first ingredient is fat (usually to sweat the veg, especially onions). I won't use parsnip or carrot and go easy on tomato. I'm wary of pulses unless I can be sure of access to my meter. Leeks and mushrooms are good. I choose stock cubes carefully and prefer stock/fat left over from roast meat, especially lamb. It's all a matter of what suits you, so good luck with your winter warmers <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="DeejayR, post: 1309764, member: 126679"] When I make soup my first ingredient is fat (usually to sweat the veg, especially onions). I won't use parsnip or carrot and go easy on tomato. I'm wary of pulses unless I can be sure of access to my meter. Leeks and mushrooms are good. I choose stock cubes carefully and prefer stock/fat left over from roast meat, especially lamb. It's all a matter of what suits you, so good luck with your winter warmers ;) [/QUOTE]
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