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Rebel46 | Mar 8, 201810:21 PM     23

Am interested in making soup though not sure where to start. Have made Chicken soup from carcasses and giblets, along with Tomato soup from Passata (albeit from branches without citric acid) yet looking for something without Chicken or Tomato.

Also tried my hand at Carrot soup from Carrot Batons that were cooked and blended into a puree though found the results too sweet for my liking.

Cannot have Alliums (Garlic, Onions, etc) using Asafoetida as an alternative nor can have any Citric Acid or Lemon juice using instead Cider Vinegar, with other trigger foods being Black Pepper, Mint / Peppermint, Eggs and Dairy. Not allergic to Potatoes though do not like the texture when used in soups nor Beetroot due to sweetness.

The type of soups am after would both stock/broth as well as smooth puree, was thinking of using (canned) Red Lentils and Chickpeas (to be pureed), Coconut Milk and Mooli / Daikon, though concerned how best to flavor it as well as if necessary what alternative thickeners to use.

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