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Say Hello to Our New Veggie Broth

Say Hello to Our New Veggie Broth

We are so excited to introduce you to the newest member of our broth family - meet Broth Baby Turmeric Coconut Veggie Broth. She is mineral-rich, nutrient-dense, and bursting with flavor. With a warming seaweed & coconut milk base, she passes the “like a hug from your mother” test that each of our broths must undergo before making it into your kitchens.   

Our veggie broth has been a long time in the making; and by that, we literally mean hours and hours in the kitchen creating batch after batch until we had made something that could pridefully stand next to our beef and chicken bone broths. Vegetarians, vegans, and meat-lovers-who-eat-lots-of-veggies have been asking us to do a veggie broth for years. . And so, we set out to craft a broth every bit as rich, nourishing, and nutrient-dense as our signature bone broths - but 100% vegan!

The Challenge: from bone broth to veggie

However, the question we always pondered was: how should a bone broth company tackle veggie broth? We had a challenge.

We knew that sometimes people add powdered gelatin or marine collagen sourced from sea plants to give the veggie option a similar nutrient profile to meat-based broths. But, Broth Baby is founded on a whole-food, small batch, handmade approach - and we stay true to this with every decision we make.

Cutting corners or trying to imitate a meat-based broth wasn’t an option; if we were going to create a veggie broth, it must stand alone with amazing wholesome ingredients. There was only one thing left to do: connect with our own kitchen. Experiment, experiment, and experiment with vegan ingredients until we had that magic taste moment.

So what’s in our veggie broth?

(cue drum roll)

Our veggie broth starts as a Japanese-style dashi, an umami-rich broth of shiitake mushrooms and local, wild-foraged seaweed from the amazing women at Salt Point Seaweed. This mineral-rich base gives the broth its hearty body.

The women of Salt Point Seaweed practice sustainable, hand-harvesting methods with a vision of bringing the wilderness and bounty of the California coast to everyone.

Next, we add warming, anti-inflammatory ingredients like fresh-grated turmeric and ginger. We also simmer in loads of savory roasted veggies like onions, leeks, carrots, and cabbage, to achieve incredible flavor. There’s a sizeable dose of sustainably-sourced coconut milk, a healthy fat that makes the fat-soluble vitamins & minerals in the veggies more bioavailable to your body. And last, but not least, we briefly steep the broth with meyer lemon peel, parsley, and fresh ground black pepper, which give it brightness, acidity, and that extra oomph.

If you haven’t noticed already, this also means our veggie broth is vegan, gluten free, non dairy and non soy. Rejoice! We are delighted that we are finally able to cater to all of our veggie enthusiasts with this warming broth.

How to use it?

It’s absolutely amazing warmed up in a mug on a cold Fall day, as the base for your next immune-boosting soup, or a game-changing addition to your next curry.  It would also make a lovely addition to loads of Thanksgiving recipes.

Where to get it & how much is it?

Our Veggie Broth is available at our online store, for local delivery and pick-up. Expect to see it in brick and mortar shops soon!

16 oz. jars are $7.99 and 32 oz. jars are $12.99  You might notice this is a lower price point than our meat-based broths; an added benefit of using all nutritious vegetarian ingredients.

Ingredients: water, organic coconut milk, organic cabbage, organic onion, organic carrot, organic leek, organic ginger, organic garlic, organic turmeric, organic shiitake mushrooms, kombu seaweed, mineral rich sea salt, organic coconut oil, organic parsley, organic black peppercorns, organic lemon peel.

Stay tuned for recipes with our veggie broth and please share yours with us! We love hearing how you are using our broths.

Xo,

Broth Baby

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