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Veggie Mineral Broth
16oz of long simmered, nutrient dense, Veggie Mineral Broth made from Southern New England produce from organic vegetables. Simply place in the freezer for future use (it’s good for 12 months!) or defrost in the fridge and use within 7 days.
Lily’s Ladle Veggie Mineral Broth has been crafted with some unusual ingredients for broth: sweet potato and red skin potato (including the skin, for potassium), kombu (local kelp for iodine), garlic and juniper (have antimicrobial properties and aid digestion). This Veggie Mineral Broth is unlike anything you’ve had from a supermarket, because it’s actually full of flavorful!! The potatoes make it a little bit sweet, peppercorns and juniper berries add a teeny little spice and kombu adds a salty umami flavor. It’s supportive to the endocrine system- know anyone struggling to support their thyroid?- and most importantly it makes a killer noodle soup!
We love drinking 8oz per day in place of tea or coffee. Try cooking your grains in it. This is an incredibly concentrated flavor, so feel free to add water to stretch a soup recipe further. Adding up to 4 cups of water to a quart of bone broth will result in an extremely nutrient dense soup, and still be more flavorful than using a box or can of supermarket stock. Enjoy, be as creative as you want to be! And peek over at the blog for recipe ideas.