Now that the days of summer — and its accompanying menu of grapefruit salads and light seafood for dinner — are a distant memory, I’m eating a lot more comfort food, usually in the form of mashed potatoes or soup, which feels especially cozy after riding my bike home from work at night.
Most often, when making something like, say, apple and butternut squash soup, I buy an organic vegetable broth to give it some extra flavour. But after suffering some Tetra Pak guilt, then reading the ingredients list, I began to wonder why I need this extra product.
Really, soup is pretty hard to screw up, unless of course you use rutabaga (a winter root vegetable that came in my CSA delivery recently and messed up an otherwise perfectly tasty meal).
Anyway, the first ingredient in this broth is water. I can get that from my tap for free. The second is carrots, which are usually already in the pot. The third ingredient is celery, but that’s also just water with a bit of roughage and sodium. And the rest of the list is garlic, onions, salt, and spices, all of which I have on-hand and can easily add myself.
So, from now on, I’m not buying flavoured water for soup. That will mean less packaging, less shipping, less to recycle, less weight to carry home and more locally grown food in my soup. So Meghan, are you up for another soup party, sans premade broth?