Low salt needed, finding soup hard!

[EnchantedAutumn]

Often bought 'cully and sully' tomato soup, lovely stuff, added my own veg to it and rice.
Now have to lower salt, and notice it has 0.6 per 100g. Seems 'medium' as opposed to 'high' but still..

So decided to make my own with organic tomatoes, etc, then discover that the organic stock cubes I'd need are even higher in salt than the pre-made soup!

So do I need to use a stock cube at all? Most, even the decent ones, are full of palm oil and a good amount of salt. Is soup off the menu for me?

Are the stock cubes that full of salt once they are diluted? Maybe use half of one....I usually put sherry, or vinegar, or a glass of white wine in and lots of herbs to help with the taste.

I make my own stock too - it's very easy.

You could try salt free/low salt stock cubes perhaps?

I make my own stock from the roast chicken carcass/any other chicken bones + peelings from veg, or save the liquid from a gammon (although that may be full of salt!).

I think Kallo do some low salt stock cubes? Someone does, I'm sure.

I don’t always use a stock cube. Just use herbs etc.

You don’t necessarily need stock cubes but Kallo very low salt ones are 0.1g/100ml which seems like hardly anything.

I'd use low salt stock or make a soup which has lots of other flavours in it, such as tom yum. The chicken stock, could be lower salt version, or fresh from a sunday roast.
https://www.recipetineats.com/tom-yum-soup-thai/

You'd need to check the salt content in the curry paste for this one https://www.saltandlavender.com/20-minute-thai-chicken-curry-soup/

You do need stock really or your soup will be quite tasteless. Low salt stock cubes, or make your own - it's cheap and easy. With meat bones is the tastiest, but you can make a veg stock out of your vegetable scraps also. Add your leftover/scrap veg to a bag in the freezer, and make stock when you have enough. Don't use brassicas (cabbage, cauliflower, broccoli etc.) or it will taste very cabbagey, or onion tops/bottoms/skins as it makes it bitter.

Thanks everyone. Not fond of the additives in the cubes but they're still better than shop bought soups, salt-wise.
We are cooking some chicken tonight so might save some of that - do I just ladel some of the juices into a pot and freeze it? Or add herbs to that? Never made stock before so am clueless!

Ah sorry, just seen, I would have to boil the bones!

I used these back in the weaning days

https://www.mylittlepiccolo.com/products/babies/cooking-range/stock-cubes-chicken/?gad_source=1&gclid=Cj0KCQiA4fi7BhC5ARIsAEV1Yia4KEf27GD70INFw14w-fxZ5S7F-oheTBeJ4zCKO0PML5mrkAEgEF4aApHJEALw_wcB

How to make stock:

Put chicken carcass in saucepan.
Add onion cut in half, couple of sticks of celery, some peppercorns and anything else random you feel like. Or don't, it won't really matter.

Cover with water, bring to the boil then let simmer on the hob or in the oven for at least one hour preferably longer.

At the end drain your lovely stock into a plastic bottle waiting to be recycled and freeze until you want it.

Veg stock: keep plastic bag in freezer adding any veg peelings (but not cabbage). When you have a reasonable amount in the bag, put in saucepan, cover with water and simmer for 30 minutes. Store in plastic bottle as for chicken.

The main risk is carefully draining your beautiful stock down the sink by mistake.

Get a low salt stock cube then add in other flavouring like tarragon or garlic or chilli.

Done that too many times!

Consider you could possibly be ill advised
I saw a leading cardiologist at London heart hospital who told me to buy this book because virtually no one should go low salt. The body simply excretes any excess. For example he treats both high and low blood pressure with ample salt.
https://amzn.eu/d/4aZruCw

Sorry, I didn't mean I am going fully low salt, just cutting it down a good bit. Discovering a lot of it lurking where I didn't expect. My reasoning is due to high blood pressure running in my family, although I don't have it myself, yet!

My mum once suffered from low sodium and it wasn't a pretty sight. She also had high blood pressure in her late 70's. I wonder where the best balance lies.