Low-sodium vegetable broth has a delicious and distinct flavor profile that sets it apart from traditional broths. This broth offers a unique blend of savory and slightly sweet flavors, made with various fresh vegetables, herbs, and spices.
One of the most notable aspects of low-sodium vegetable broth is its lightness. It adds depth and complexity to your recipes without overwhelming them.
Another great thing about low-sodium vegetable broth is its versatility in cooking. Use it as a base for soups and stews, add it to sauces for an extra flavor boost, or simply sip on a cup on its own for warmth on chilly days.
The taste of low-sodium vegetable broth is something truly special that can elevate any dish to new heights.
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CADIA® Organic Spices, Herbs, and Seasonings are fresh and flavorful. Premium ingredients, sourced from around the world.
Our organic low-sodium vegetable broth is free of synthetic pesticides and herbicides. Buying organic produce is one of the best ways to ensure that your basil is grown far away from potentially dangerous chemicals.
Our organic low-sodium vegetable broth is Gluten Free, Non-GMO, and has No Artificial Colors. No MSG. Vegan. No Artificial Flavors.
Low-sodium vegetable broth is an incredibly versatile ingredient that can be used in a variety of dishes. It’s perfect for adding flavor and depth to soups, stews, gravies, and sauces without the added salt.
One of the best uses for low-sodium vegetable broth is as a base for soups. Simply add your favorite vegetables, noodles, or grains to the broth and cook until tender. The result is a deliciously savory soup that’s both healthy and flavorful.
In addition to soups, low sodium vegetable broth can also be used in casseroles, rice dishes, or stir-fries. It adds richness and complexity to any dish while keeping it light and nutritious.
Another creative use for low sodium vegetable broth is as a replacement for oil or butter when sautéing vegetables. This not only imparts more flavor into the veggies but also makes them less greasy overall
In soups and stews, low sodium vegetable broth can be used as the base for the recipe. Simply combine it with vegetables, beans or lentils, and any other desired ingredients for a delicious meal.
Low sodium vegetable broth can also be used as a substitute for water when cooking grains like rice or quinoa. This will give the grain more flavor and make it less bland.
There are countless ways you can incorporate low-sodium vegetable broth into your cooking repertoire. With its rich flavor profile and versatility in recipes ranging from soup bases to stir-fry sauces – this ingredient should definitely find its way into your kitchen pantry!
The history of vegetable broth can be traced back to ancient civilizations such as the Chinese, who used it for medicinal purposes. In fact, the earliest recorded use of vegetable broth dates back to over 2,000 years ago in China where they called it “jade soup.”
Vegetable broths were also popular in medieval Europe where they were consumed by monks during fasting periods. These broths were made from vegetables and herbs grown in monastery gardens and served as a source of nutrition during times when meat was not allowed.
In the 19th century, with the rise of vegetarianism and health consciousness, vegetable broth became a staple food among those who sought an alternative to meat-based diets. It was promoted as a healthy tonic that could help cleanse the body and improve overall health.
Today, vegetable broth continues to be a popular choice among vegetarians and health-conscious individuals alike. It has become widely available in supermarkets across the world while many people choose to make their own at home using fresh ingredients like carrots, onions, celery, and other vegetables.
“I’ve been using this vegetable broth in my cooking for years now and I couldn’t be happier. The taste is amazing and the fact that it’s low in sodium is an added bonus.” – Jane