Low sodium vegetable broth

Low-sodium vegetable broth is an aromatic and nutritious liquid made primarily by simmering fresh vegetables such as carrots, celery, onion, and herbs, but with a significant reduction in the amount of added salt. It is commonly used as a base for soups, stews, sauces, and risottos, adding flavor and moisture without increasing the sodium content in preparations.

This type of broth has its origins in various culinary traditions around the world, where vegetable broth has been used as a light and healthy alternative to meat or chicken broths. The low-sodium version responds to the growing demand for healthier options for people who need to control their salt intake, without sacrificing flavor in their dishes.

Among its properties, it stands out for being low in calories and fat, providing vitamins and minerals from the vegetables used, and helping to enhance the natural flavors of the ingredients in recipes. It is ideal for low-sodium, vegan, and vegetarian diets.

In the Hispanic American world, low-sodium vegetable broth may also be known as salt-free vegetable broth, low-salt vegetable consomme, or simply low-sodium vegetarian broth, depending on the region.