Pacific Foods Organic Vegetable Broth Low Sodium Description
- USDA Organic
- Gluten-Free
- Vegan
Bursting with flavor
Nature's Bounty is captured in our rich, organic vegetable broth that's a perfect start to so many dishes. We've simmered savory leeks, onions and garlic, adding carrots and celery and vine-ripened tomatoes for garden fresh flavor.
Get Creative in the Kitchen
Directions
Ready to use in any recipe calling for broth stock or water. Shake well for full flavor
Refrigerate after opening, and use within 7-10 days.
Do not microwave container.
Free Of
Gluten, animal products.
*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 | 10 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 125 mg | 5% |
|
| Total Carbohydrate | 3 g | 1% |
|
| Total Sugars | 2 g | |
|
| Includes Less than 1g Added Sugars | | 1% |
|
| Protein | 0 g | |
|
Other Ingredients: Water, organic carrot juice concentrate, organic celery juice concentrate, organic dextrose, oganic garlic, organic leek juice concentrate, organic onion juice concentrate, organic tomato paste, sea salt, organic mushroom juice concentrate, organic spices, organic apple cider vinegar.
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.
Reviews
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Roasted Cauliflower Soup With Mushrooms
[vc_row][vc_column][vc_column_text]Creamy, cozy and deeply flavorful, this roasted cauliflower soup with mushrooms transforms simple pantry ingredients into an elevated, comforting bowl of goodness. Roasted cauliflower and onion bring natural sweetness and depth, while toasted cashews add richness without dairy. Finished with savory sautéed mushrooms, fresh chives and a bright squeeze of lemon, this soup is perfect for chilly nights, light lunches or clean, plant-based comfort any time of year.
Roasted Cauliflower Soup With Mushrooms
- 1 large head of cauliflower (cut into florets)
- 1/2 medium onion (cut into chunks)
- 3 Tbsp. olive oil
- Olive oil spray
- 2 tsp. garlic powder
- 1/2 cup cashews (toasted)
- 6 cups vegetable stock
- 1 cup mushrooms (sliced)
- 1 tsp. ground thyme
- Salt and black pepper (to taste)
- Chives (to garnish)
- Squeeze of lemon
- Preheat oven to 375 degrees F.
- Spray olive oil on baking pan large enough to hold cauliflower florets and onion chunks without crowding.
- Place cauliflower and onion on pan and season lightly with salt, pepper and one teaspoon of garlic powder
- Drizzle vegetables with 2 tablespoons olive oil. Roast about 30-45 minutes until cauliflower is soft and lightly browned
- Roast cashews in separate pan until toasted while veggies are cooking. Check often so they do not burn.
- Remove vegetables and cashews from oven.
- Place cauliflower and onions in pot and cover with vegetable stock.
- Add thyme and second teaspoon of garlic powder to stock.
- When vegetables are soft, remove from heat. With immersion blender, blend ingredients until creamy. If too thick, add water.
- Add salt and pepper, to taste.
- Sauté mushrooms in remaining olive oil until browned. Reserve for garnish.
- Break cashews into pieces and reserve for garnish.
- To serve, ladle soup into bowls. Top with mushrooms and cashews and sprinkle with chives.
- Squeeze lemon on top for brightness.
Get these ingredients and more at Vitacost.
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