Originally posted by theMediator
It's not only salt that's bad in most soups, it's the MSG.
It's very hard to find MSG free broths and canned soups where I live. It's best to make ones own broth but I understand that it's not readily available.
I love turmeric in soups, it's got great anti cancer proprieties.
If you need a bit more protein, I suggest to break open an egg in soup.
I've been hearing great things about turmeric lately. I used to make a tofu and veggie scramble with turmeric onion and fresh sliced ginger. It's really delicious. And I love your idea to break an egg in soup for more protein. It is fantastic. What could be easier and quicker? Thanks for responding!