While I have been busy of late, I have been keeping an observant eye on food issues. And this media story caught my eye. I personally had not previously heard of the organisation; Consensus Action on Salt and Health but I was well aware of the problems of the over use of salt in processed food.
While it does not surprise me that Soup sold in chain cafés is high in salt as these companies are doing nothing more than reheating a processed product. Yet there are often some wonderful small independent cafés out there that serve real home-made soup. And soup in general is a great healthy option. It is a shame that the manufacturers of soups should need to add so much salt, as extra salt shows that they are using inferior ingredients. Often the pre packaged soups are not cheap and some of the brands tested are premium products.
As you can get a food flask and make your own so easily, why not make your own save money and that way you will know that you are not ingesting more salt than is wise.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Thursday, 25 February 2010
Sunday, 31 January 2010
Sweet Potato & Butternut Squash Soup
Half a Butternut Squash
Two small or one Large Sweet Potato
One Vegetable Stock Cube
Water
Two Bay Leaves
Salt And Pepper to taste
The Squash and the sweet potato can be roasted first. This can be done the day before while cooking another dish. However if this has not been possible then just follow the same method as this can be made with roasted or un-roasted veg.
Method
Peel and chop the vegetables into even sized chunks.
Place in a pan and pour on 2 pints or 1.25 litres of water.
Add a vegetable stock cube and two bay leaves.
Bring to the boil and turn the heat down and let the vegetables simmer for half an hour.
There is no need to add salt during cooking as stock cubes have a lot of salt in them already.
When the vegetables are cooked drain the vegetables reserving the cooking stock.
Remove the bay leaves and put the vegetables into a blender. If you don't have a blender you can use a potato masher (ricer) or a stick blender, but it will not make the soup as smooth.
Use some of the cooking stock to blend the soup.
Pour the blended mixture back into the remaining stock, reheat, check the seasoning and add a little salt if needed and pepper to taste and serve hot.
Two small or one Large Sweet Potato
One Vegetable Stock Cube
Water
Two Bay Leaves
Salt And Pepper to taste
The Squash and the sweet potato can be roasted first. This can be done the day before while cooking another dish. However if this has not been possible then just follow the same method as this can be made with roasted or un-roasted veg.
Method
Peel and chop the vegetables into even sized chunks.
Place in a pan and pour on 2 pints or 1.25 litres of water.
Add a vegetable stock cube and two bay leaves.
Bring to the boil and turn the heat down and let the vegetables simmer for half an hour.
There is no need to add salt during cooking as stock cubes have a lot of salt in them already.
When the vegetables are cooked drain the vegetables reserving the cooking stock.
Remove the bay leaves and put the vegetables into a blender. If you don't have a blender you can use a potato masher (ricer) or a stick blender, but it will not make the soup as smooth.
Use some of the cooking stock to blend the soup.
Pour the blended mixture back into the remaining stock, reheat, check the seasoning and add a little salt if needed and pepper to taste and serve hot.
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