Pretty meh soup, by the way. Not worth the price… but I see the word ‘coconut’ and I can’t resist.
Stupid woke soup makers! Next they’ll tell me I have to list all the tree nuts I put in my farmers market “Just for Babies” toothpaste!
/s
Mustard isn’t a super common allergen AFAIK, but I have heard of it. I’m a little surprised they bother to mention celery, but people can be allergic to anything.
What if I’m allergic to carrots, coconut, and soup?
I’m allergic to poultry. Do you know how many places consider chicken broth vegetarian? (yeah I know about the better than bouillon faux chicken broth. I can eat that I just think their veggie broth tastes better) I can’t/won’t eat soup I don’t make myself anymore just out of self-preservation. I’ll go to a vegan-friendly place though. Thank gods for them. They actually take it seriously (sometimes), and will at least tell you.
But yeah, my point is folk can have the most bizarre allergies. It’s nice to have everything labeled. Fuck cans that say “spices” or “natural flavors” on them. People need to know.
Yeah! There’s lots of spices! There’s ginger, baby, sporty, posh, and scary spice! Five different spices!
Yeah you can’t trust vegan dishes in places that serve animal products if your life depends on it. They will absolutely serve you animal products and not give a damn. Just had a vegan brownie that tasted weirdly of milk powder send me to the toilet the whole day.
As a vegetarian in the US, restaurants here have gotten way better about dietary restrictions over the years. Yes, some places still do mislead, but the vast majority usually ask you and the kitchen about ingredients and accommodate accordingly.
Someone’s life always depends on it. I am askance towards other vegans who ostensibly understand it is a life and death concern, and then put that concern in the hands of a minimum wage fast food worker who doesn’t understand the significance of what they are doing.
I agree that people need to know, but you can be allergic to so many foods. I’m allergic to pomegranate, but I would rarely expect to encounter pomegranate where it wouldn’t normally be.
I guess the ‘no celery’ thing makes sense, but why would you put mustard in coconut carrot soup in the first place? I kind of feel like they might as well have put ‘no peanuts’ on there too. I’m betting a peanut allergy is far, far, far more common than a mustard allergy.
Mustard is an amazing spice to use (along with others) when roasting carrots. I’m sure mustard (as long as you’re not allergic) would be a valuable addition to a carrot soup. OP commented the soup was meh. It probably was lacking in spices.
I am the OP and it was, indeed, lacking in spices. But I would also not want to add the flavor of mustard to the flavor of coconut.
Although I will say that my biggest complaint was that it could have had more coconut flavor.
I’ve seen gluten-free salt.
SALT.
Sometimes is useful info, sometimes a marketing stunt.
Seriously, salt.
It’s a big problem, right? You have to be careful when you go out to eat, because you never know when a restaurant might have included wheat in their salt shaker.
It was a supermarket. There was also GMO-free salt. I think it was a marketing stunt, but you never know, I guess you could find genetically altered salt if you searched hard enough?
I’d be more worried if you could find salt that was an organism
Ugly bags of mostly water…
I think we’d need to develop some sort of salt-based genome first.
I’m not sure I understand why “mustard free” would be listed, they should just be required to list all ingredients. Like the person above said “spices” isn’t okay.
But that said, mustard is in most of my homemade soups. Once you discover the joys of toasted mustard seeds, you don’t go back
I love mustard.
I don’t know that I’d love coconut and mustard. And I’d try almost anything with coconut.
Do you like Indian food? A ton of curries have both mustard and coconut in them. It’s not prepared mustard like Frenches, it’s the seeds, toasted in a pan, and then ground. It’s amazing
I do like Indian food, but I don’t remember ever having a dish with both mustard seed and coconut.
So I don’t know coconut carrot soup, but I put mustard seed in my tomato soup (I know it sounds weird, but I have a recipe I’ve been developing for years)
I would give that a try, but I just could not imagine coconut and mustard being a good flavor combo.
I’ve heard weirder though. A friend of mine announced on social media that he decided to put chicken stock in his coffee and said he really liked it. I have odd friends.
If I remember, i’ll try to take pictures because it is one of those recipes I invented myself without measuring spoons. One step is: pour out a 3cm diameter circle of mustard seed into your mortar, then half-heartedly pestle the shit out of it because it’s delightful to get a mustard pop in the middle of your soup. The rest is just “add spices and wait for the damn can to heat up” because it’s a lazy recipe.
Mustard belongs nowhere. It should not exist. It is an affront to God. I want this label placed on all food.
You’re an affront to god.
I would not want to live in a world without mustard!
Hard disagree. Like I can understand not liking the incredibly strong vinegar and mustard condiment combination but mustard itself is a seasoning that is used in lots of different dishes and can be very delicious without any of the zest of yellow mustard sauce.
Mustard and celery are allergens so this is relevant for some people.
For me and mine, it’s carrots. Do you know how difficult it is to find carrot-free items? Impossible.
Yup - carrots are often used as a natural sweetener so carrot juice ends up in fucking everything.
Now imagine that, but onions
I used to live near a soup shop called nunyons that specifically catered to that allergy! If you’re ever in Burlington VT give it a go!
I can imagine. That must rule out most storebought broths (I don’t know about stocks) since mirepoix (celery/onion/carrot) is how you start delicious broth. I can’t eat poultry and they put chicken bouillon on bbq lays potato chips. That was a fun discovery.
Whatever is in hummus from nice restaurants, for me. Something fresh? And I used to make hummus in a restaurant and never had a problem. Most of the ingredients came from a can though.
Have you tested sumac? Sometimes the nicer med restaurants around here will sprinkle that spice on their dishes.
Interesting. I didn’t know sumac was anything other than poisonous. https://en.m.wikipedia.org/wiki/Sumac Of course no one would use urushiol as a spice, would they?
I would actually buy this. I’m super sensitive to the taste of the celery shit that they put in soup. They put it in soups where it doesn’t belong.
Fucking clam chowder has no need for celery seasoning. Potato soup has no need for celery seasoning.
Campbell’s needs to get out of the soup business completely and instead suck start shotguns for a living.
Me reading this :
1st line : yeah, I’ve never noticed this before, but if it bothers you; hell yeah get that celery out of there. 2nd line : I agree with all of these statements 3rd line : … goddamn…
A minute later : You know what, fuck Campbell’s! I’m won over. That third line is legit.
Not necessarily a “thing”, but those two are common allergens, and they’re often found in soups.
Weird, I know people can be alergic to basically anything but I’ve neaver heard about those alergies. Are we talking about alergies as in full blown anaphylaxis or an alergies as in severe gastric distress?
It can be either of those.
My sisters tongue swells up pretty badly if she has any mustard. Validated it with ground mustard seed. I had never heard of it either before that, but we did some googling and it’s a thing.
Both of those things describe allergies tbf. You can have a full blown allergy to almost anything.
I’d bet on the answer being “both”. As for percentages either way, I wouldn’t want to guess.
The irony with gastric distress is that it can make you wish yourself dead while it’s going on. For this I can speak from experience. Certain milk-derived proteins and I no longer get along.
I know celery is high in nitrates so products would say no nitrates but list celery juice so they still had nitrates just from a natural source which did not make the nitrates any more healthy.
My partner has a mustard allergy, it’s not that uncommon but we normally have it in such small quantities that people with mild allergies brush it off as indigestible or nonspecific itchiness.
I haven’t heard of a celery allergy (those folks should definitely refer to themselves as celeriacs) but food intolerances are pretty varied and wide spread.
I’m hoping that these extra allergens providing market pressure along with regulations might help reduce the crazy artificial additives - American packaged food is absolutely terrible for you in ways we’re still discovering.
“Now with nothing!”
I know folks with autism-related sensory sensitivities who really can’t stand celery and have trouble with a lot of canned soups and broths because of it.
I mean, it doesn’t help that the primary flavor of celery is spicy sweat.
Onions. Damn onions. I will puke if I feel a piece of onion in my mouth. There are other foods, but onion is the worst for me. I can understand those folks.
Whereas I love onions and garlic, but the texture of bananas and dragon fruit, bleurgh.
