On Fri, 15 Nov 2013 20:03:02 -0000, "Emrys Davies" >
wrote:

>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.

Use dehy veggies, soup greens, and herbs.... grind them into a powder
if you like.