As you probably know, a lot of soup gets consumed in this house. I love soup and, for the better part of the year, routinely make it at least once a week. I feel like I’m constantly reading articles about the additives in commercial broths and how it’s best to make your own.
And I wholeheartedly agree with that. Unfortunately, I just don’t have anywhere to store decent amounts of broth or the time to make a couple quarts of it every week. So broth is one of the things I’m very okay with purchasing, even though it’s not perfect. Time and time again, I’m amazed by the amount of sodium in broth, some of them even have high fructose corn syrup. I’ve extolled the deliciousness of Better than Bouillon, but that’s certainly not perfect either.
So when the people at Saffron Road offered to send me some of their vegetable broth to try, I quickly accepted. I wasn’t familiar with Saffron Road, but it turns out that they make frozen entrees and chicken nuggets in addition to chicken and vegetable broths. Their livestock are certified humane and vegetarian fed, and 8 of the 12 frozen entrees are certified gluten free.
This broth definitely reminded me of something I’d make myself, in flavor, ingredients and color, if I suddenly found myself with a lot more time and space. I was impressed with how few ingredients are used and how low the sodium content is.
I used the broth to make a couple different soups, vegetable barley and a revisit of the Big Miso Dinner Soup (which was much much more successful than the first time). The broth flavor wasn’t exceptionally different from other things I’ve tried, but it did its job well and I felt good about eating it. I’d definitely purchase and use this product again.
It’s amazing the difference using green cabbage makes…
The only downside is that the only place I can get Saffron Road products is 45 minutes away in Vermont or the Whole Foods over an hour away. Saffron Road does have an online store, however, so that’s a possibility. At any rate, I’ll probably stock up next time I see it somewhere.
If you’re interested in finding out more about Saffron Road, you can visit their website, Facebook page or follow them on Twitter.
Giveaway
The people at Saffron Road wanted me to share their products with you too! They’re offering one awesome Relishments reader 5 coupons for free Saffron Road items, including any of their frozen products.
Want to win? Leave a comment with your favorite way to use broth below.
I’ll randomly select a winner next Wednesday, March 14th.
Disclosure: Saffron Road provided me with 2 quarts of broth to sample and review. Saffron Road is also furnishing the prizes for this giveaway. I received no other compensation and the opinions expressed above are my own.
We feel the same way about all the added ingredients and the crazy amounts of sodium! I could use some broth for the maple bourbon glazed pork chops I am making tonight!
Whitney´s last post …Cuban Revolution- A Short Review
I really need to make soup more often! The last soup that I made and loved was Julie’s Soba noodle soup and I’d definitely like to make it again.
Kelly´s last post …Honey Sauced Chicken
And the soup did not come out better because Brian did not cook it, he still had a heavy hand in the prep. Just so happened he decided to use a better cabbage and not shred it this time.
Nice to have recognizable ingredients in a broth! I don’t make soup a lot, but when I do, it would be great to have a good-quality broth. I like chicken stew with veggies!
I use broth in soups and many dishes but one of my favorite ways to use broth is to heat some broth add some fresh vegies let it “Steep” for a few mnutes and I have a great liitle cup of fresh goodness for a quick pick me up.
i’d love to win! i cook soup a lot.
lynn @ the actor’s diet´s last post …Double Feature