Bonafide Organic Vegetable Broth Description
A one -of-a-kind broth that's made from only whole-food ingredients and tastes like homemade (if not better!) This Bonafide Organic Vegetable Broth is made from 12 whole, nourishing vegetables including collard greens, broccoli, spinach, and fennel - No vegetable extracts, concentrates, citric acid, added sugar, or canola oil!
Like all Bonafide Provisions products, this Certified Organic vegetable broth was crafted by their founders, Sharon and Reb - a Clinical Nutritionist and a chef - to deliver a delicious, upgraded cooking staple. Use Bonafide Organic Vegetable Broth in any recipe that calls for broth or stock to add delicious taste.
Directions
Perfect for any recipe that calls for broth, stock or water.
Free Of
Dairy, gluten, grain,
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 15 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein Less than 1g | | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 10 mg | 0% |
|
| | |
|
Other Ingredients: Filtered water, organic onions, organic celery, organic carrot, Celtic sea salt, organic mushrooms, organic leeks, organic collard greens, organic spinach, organic broccoli, organic fennel, organic tomatoes, organic parsley, organic black peppercorns, and organic garlic.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Creamy Potato-Leek Soup
[vc_row][vc_column][vc_column_text]Craving a creamy, soul-satisfying soup that's bursting with flavor? This vegetarian potato-leek soup with a touch of coconut milk is here to tantalize your taste buds. The addition of coconut milk lends a slight touch of the tropics to this classic recipe, while still keeping it light and creamy. Sautéed garlic and a hint of cumin add depth of flavor, and the spring leeks bring a sweet, oniony touch. Garnish with fresh microgreens or crunchy croutons for a lip-smackingly satisfying meal.
Creamy Potato-Leek Soup
- 2 Tbsp. organic salted butter (ghee or vegan butter)
- 2 cloves garlic (chopped)
- 4 cups chopped leek
- 4 cups organic gold potatoes (peeled, small cubes)
- 3 cups vegetable broth
- 1 tsp. cumin
- 1 cup water
- Redmond Real Salt Sea Salt (to taste)
- Black pepper (to taste)
- 1/2 cup full fat organic coconut milk
For garnish
- Microgreens
- Red chile powder (aji molido, or diced red pepper)
- In large soup pot over medium heat, melt butter. Add garlic and sauté several minutes. Add leeks and cook, stirring regularly, about 8-10 minutes, until soft and fragrant.
- Add potatoes, vegetable broth, water, cumin, salt and pepper. Bring pot to boil several minutes. Cover, turn heat to low and simmer 25 minutes, or until potatoes are soft enough to blend in blender.
- To blender, add soup and coconut milk. Blend until smooth. Taste and adjust seasoning.
- To serve, garnish with microgreens and chile powder or diced red pepper if spiciness is desired.
Get the better-for-you ingredients from Vitacost!
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