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Janet

In article >, says...
>
> I am learning to cook and have done a few soups which have turned out really
> well but I am trying to make my mind up about which vegetable stock
> cubes/powder to use. I seem to have settled on Marigold Swiss Vegetable
> Bouillon Powder but I am minded to throw this part-used tub of it away and
> get the its reduced salt version. Any views please? I live in the UK.
>

I'd use it up (and because of the way we cook and eat, still be
well within salt RDA).

If you have some pressing medical reason for a salt-free diet,
that's different.

Janet UK