[Mrs Bee]

Sorrel is delicious. I mostly eat the small leaves on my salad but soup is just the thing this weather and they are still quite leafy at the moment.

I think the general consensus is that herbs are a boon to soup making   

Oh yes a herb garden is a must for all cooking but soup especially.

I love sorrel and so do my chickens! THey almost make me feel guilty picking for us.
I also love sorrel in a fish stock, wine and cream sauce to go with fish.

[Carollan]

I always use Kallo stock cubes,,they are totally my favourite.

Another favourite for a hot winter big soup/casserole is the Nihari curry powder,very cheap for a packet,lasts me such a long time because you only need one teaspoon for a big pan full and it makes a change from herbs.

[Yorkie]

I've not heard of either of those brands Carollan, are they available in major supermarkets?

[mumofstig]

you can get the Kallo cubes and Shan Nihari Curry Mix in Trashco 

[Yorkie]

OK, ta 

[Lawrence]

I often use pickled chillies as an addition to soup (And I use the left over vinegar for vinaigrette or on my chips)
Cubes of Feta when it is slightly past its best give a good flavour too.

[Annen]

I always use Kallo stock cubes,,they are totally my favourite.

I've been using Knorr chicken stock cubes for years, but lately noticed they leave a wide yellow greasy ring on the measuring jug, which doesn't easily wash off and looks most unpleasant.  I might try the Kallo ones if they aren't as greasy.

[arugula]

I've decided recently I just don't like the flavour of knorr (perhaps that's why if they've changed it). Oxo for me and they're not greasy.

[mumofstig]

Has anybody else noticed how sweet the lamb flavoured Oxos are? - very weird 

[Madame Cholet]

I use marigold low salt really like them