Re: Vegetable stock idea ...re-use it?

Sounds good - will give it a go thanks! (although no milk for me!)

Re: Vegetable stock idea ...re-use it?

Can't help with soup: almost all of my recipes have your no-nos in them like cheese and tomatoes. Miso soup with tofu is good, although perhaps a tad too much sodium for you; also wonton soup. If you'd like recipes, just ask.

Edited: forget wonton soup, the wrappers are a form of pasta; sorry I overlooked that!

Re: Vegetable stock idea ...re-use it?

Here's a different soup one Azz. You'll have to replace the tomato with veg stock - make sure it's well flavoured

West African Peanut Soup

Serves 6 to 8

2 cups chopped onions

1 tablespoon peanut or vegetable oil

1/2 teaspoon cayenne or other ground dried chillies (or to taste)

1 teaspoon grated peeled fresh ginger root (or more!)

1 cup chopped carrots

2 cups chopped sweet potatoes

4 cups vegetable stock or water

2 cups tomato juice

1 cup smooth peanut butter

1 cup chopped spring onions or chives

Sauté the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and sauté a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.

In a blender or food processor, purée the vegetables with the cooking liquid and the tomato juice. Return the purée to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.

Reheat the soup-gently Add more water, stock, or tomato juice for a thinner soup.

Serve topped with plenty of chopped spring onions or chives.