Because of my love for low sodium cooking, LoSalt sent me some product to try in one of my recipes to share with you here. All opinions, ideas, and photos are entirely my own.
This homemade Vegan Veggie Soup is a family favorite. My family loves soup and with our recent bout with the “plague”, we were eating a lot of soup. As you know, I make just about everything from scratch around here to reduce sodium and ensure that my family is getting high quality, healthy meals. Sure, you can buy store-bought, but it’s loaded with sodium and finding a vegan veggie soup is next to impossible. Heck, finding a recipe for a vegan veggie soup is next to impossible on the interwebz.
Google it. You’ll see recipes with beef or chicken stock, recipes with beef in them, recipes with copious amounts of salt for flavor. None of these suits my family’s needs. I’m a vegetarian (hold the beef stock please and thank you) and B needs a very low sodium diet. I do recognize that my family needs some iodized sodium in their diet because it is a necessary nutrient but limiting it is key. Enter Iodized LoSalt, with 66% less sodium than regular salts, into some of my recipes for a great taste and healthy balance.
Since I make my soup from scratch, the prep time is a little long but you could easily shorten that with canned no salt added tomato sauce and frozen vegetables instead. It would still taste great and be way healthier than store-bought, just not all of the great health benefits that only fresh, organic produce can provide.
This soup is hearty, delicious, and an extremely satisfying meal that you can feel good about serving to your family. Eat it with some crackers for lunch, or serve it up with some Grilled Cheese Sandwiches for a great family dinner. It delivers all of the taste with less than half the sodium of the typical recipe. ENJOY!