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
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.
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.
Celery is one of my worst allergies, but I’m allergic to all uncooked fruits and vegetables lol
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.
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.
Thanks for having my back. I know that my suggested career path is not a very profitable one for Campbell’s but I will say that it will take care of them for the rest of their life.
I’d be curious how that would be if you threw some curry powder in there…
Probably not terrible, but also not worth the expense of the pricey can of soup (pricey being relative here, it’s still canned soup).
Ahhh, yeah…makes sense.
Any time I seen coconut and orange, my mind goes to something like this. It’s delicious by the way…if you like curry.
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?
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.
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.
Both of those things describe allergies tbf. You can have a full blown allergy to almost anything.
It can be either of those.
As others have mentioned, you can be allergic to mustard, however mustard often contains gluten either from it being processed in the same factory as other gluten containing products or from the vinegar that is added. Many vinegars contain gluten due to the barley.
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.
It is hard to find onion-free chicken stock. My dog goes nuts for chicken but is a fussy eater otherwise, so we’re always on the lookout for dog-friendly stock to add to his kibble.
I don’t eat pig and Applebee’s adds bacon to their Mac and cheese. They list like 8 different cheeses in the description but don’t mention the bacon. Parents didn’t want me to make a fuss so I ate it. That was not fun. (This was years ago, ymmv, I don’t talk to those parents anymore because reasons.)
Me and mine have various food sensitivities (latex, nightshades, pork). I use an android app “fig” to check things at the grocery store–scan the barcode and Fig tells me who shouldn’t eat it and why. It does smart things like label “spices” as yellow because maybe it’s peppers maybe it’s not. The free version is sufficient for one person. The paid version lets you add more profiles.
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?
Consumers may be allergic or have intolerance to other ingredients, but only the 14 allergens are required to be declared as allergens by food law.
The 14 allergens are: celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).
Yes, they definitely are a thing. Far more so than “GMO free” is.
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.
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.
Even if you’re just a vegetarian and not a vegan, it’s really hard to know if any cheese you might be eating was made with rennet, which often comes from calves. There is plant-based rennet, but the local pizza place probably won’t know whether its cheeses use that or not.
That’s really good to know. I still think my statement stands true if you exclude cheese and wine, and it’s pretty easy to find vegetarian options for many common desserts.
🤣🤣🤣 no we fucking haven’t. 100% of vegetarian dishes that taste better than most have chicken broth in it. There’s one dude who checks once per year and shit has all vegetarian ingredients that day but all the rest? 100% Nope.
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 was in Denmark just the other day. In a super popular local cafe. I asked if the pesto avocado sandwich ws vegan. She was puzzled: hm yes of course, there’s nothing in there that wouldn’t be… So I pressed: but is the pesto vegan? Normal pesto contains cheese. She went to check, and it was normal pesto.
And FYI Denmark has great, free, education and social security. People also earn well, even the barista.
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.
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.
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.
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.
You wanna know real suck? My fiancee is allergic to corn and corn byproducts. Including cornstarch and high fructose corn syrup. The same high fructose corn syrup they like the disguise the name of, because the name has gotten a bad rap because it’s a bad thing when compared to actual sugar. So we have to read the labels of everything to make sure that it doesn’t have corn anything in it, which means she has to know all of the bullshit names that they put corn products under.
This guy made an app called Soosee that looks at labels for you, and highlights ingredients that are not ok. The app is pre-populated, but has a customizable element to it, meaning that you can manually add in all the bullshit names and it’ll search for them, too. It works really well, I use it all the time as I have a sulphate allergy, and they pull the same bullshit there.
I know someone who’s former girlfriend had that issue. She couldn’t even go into certain buildings because, god knows why, corn is used to make drywall.
Well what else are we going to do with all this corn, feed people? /s
What if I’m allergic to carrots, coconut, and soup?
Then you have my pity. Especially for the coconut part.
My partner is allergic to coconut. That also means no palm oil. You know what has palm oil in it these days, often randomly replacing the previous oil in something that used to be ok? Everything.
“Now with nothing!”
