Soups glorious soups!

[TallisHay]

Can I gather some opinion here?
I love tomato and lentil soup, even better if it contains celery, peppers and carrot.

My fave supermarket soup from Marks has just the right kind of seasoning, and very decent ingredients - apart from the high salt.

One serving contains almost 1.60g, which seems very high?

Would you bother creating your own due to this, or should I just buy it and enjoy? Obvs my own would be 'healthier' in many ways, but the original is quite unprocessed and so tasty.

How bothered would you be by this, and what would you do?

www.ocado.com/products/m-s-spicy-tomato-lentil-souper-soup/516560011

I didnt ask any questions, however Im saying the advice to avoid it is nonsense. Its processed yes, Not a problem, its the oil, it is what it is, it has to be extracted

And by the way the same people that religiously avoid seed oils because they're so deadly also put olive oil in that category. That is why I say its nonsense.

Olive oil isn’t classed as a seed oil.

I really hope you are not serious!Ultra-processed foods aren’t food: they’re shelf-stable products engineered for profit, not health. Our bodies don’t recognize them, and that’s why they wreak havoc over time.

This isn’t some wellness trend. It’s common sense: humans lived for tens of thousands of years on natural, whole foods. Then we suddenly decided that fake, lab-made “low-calorie” options were better.

Butter as the villain? That’s a distraction. Real food—even calorie-dense food—isn’t the problem. The problem is the chemical cocktails we now accept as “normal.”

People need to stop obsessing over calories and start caring and learning about ingredients.

@soupyspoonyou did ask a question but it doesn’t matter because not only you have nothing to contribute to this thread but also don’t seem to be able to have a constructive discussion in this format

Shame i was enjoying the soup recipies.

I made a 'carrot' soup for 8 yesterday. Served with tiger bread real butter and wensleydale cheese cubed and chucked in as served.

I put carrot in '' because honestly it's not always the main flavour in the end.

Easy to remember - everything is red:
Red onion
Sweet potato
Red peppers
Carrots
S&P to taste.

I knock it down to required thinness with milk as i blend it.

Well I can see you are a fully-signed up member.
I can get on board with not eating junk, but when I read threads about people making their own ketchup because they can't find a non upf version, I just think it's ridiculous.
You may be convinced by it but it really is just today's fad, which will be replaced by the next thing soon.

I asked OP if she was veggie as I made a suggestion about chicken chunks. Not sure what that has to do with oils.

I love a good soup!

At the weekend I recced what was looking ropy in the fridge, and ended up with carrot, red pepper, plum tomato and potato, bit of coriander in at the end, and served with a little bit of cream after blending. I tend to start with celery and garlic for the base as I try and avoid onions.

My tip is always add a potato (regardless of what type of soup) as it gives it a nice texture. We often have odd baking/jacket potatoes that have been forgotten which end up in soup.

We’re filling our bodies with fake food, and it’s going to cause major problems. In the UK, 60% of what kids eat is ultra-processed food. Clever marketing convinces us these products are normal—even healthy—but they aren’t found in nature.Our bodies evolved over thousands of years eating real, whole foods. Ultra-processed food only appeared on a large scale in the last few decades. Evolution doesn’t work that fast, which is why instead of adapting, we’re seeing more obesity, diabetes, heart disease, and other chronic illnesses.
If nothing changes, our healthcare system won’t be able to cope: just look at what’s already happening in the U.S. Some people are still in denial, but others are trying to take action. For me, this isn’t about a fad or trend: it’s about protecting my kids. That’s why I cook most things from scratch. I can’t control everything, but I can control what I feed my family.

Thanks to this thread I'm making a big pot of this for my lunches this week. I do usually use less oil and just add the aleppo and garlic to the base.
Turkish lentil soup

I love soup but only home made. Soup in cartons and tins always has a background flavour I can't stand.

It's so easy to make. I made carrot and lentil yesterday with celery, red and spring onions, fresh ginger, garlic and mild spices. It was delicious.

What are you referring to when you say 'these products'?
If you are taking about pot noodles, fake meat and surgery cereals, I agree. Cooking from scratch is what most people do anyway without making a song and dance about it. I would have thought.
If you are talking about a trace of emulsifier or thickener in a bottle of ketchup or loaf of bread, that is nonsense and the quest to eat totally upf-free (why?) is a fad and will die out. The way fads always do.

I suppose it depends on how often you’re going to be eating them? If it’s once in a blue moon it sounds fine, if you’re eating it weekly I’d maybe do a big batch if your own and freeze it in portions.

https://www.bbcgoodfood.com/recipes/spiced-carrot-lentil-soup

this never fails me, easy and kids eat it!