Yes, Soup For You

Artfully designed healthy broth

Because the days always seem so busy and our lives so active, it’s necessary and healthy to keep ourselves fueled. That said, it’s not always easy to come up with something that is super satisfying, nourishing and doesn’t require the prep work that a seated family meal does. And no, a cup of coffee or tea do not do the trick.

If you are in that mindset, however, and like a good cup of warmth to grab and go, there is a healthy and tasty alternative that’s just as easy to make for you and your family. The Art of Broth is the brainchild of local culinary artisan Jody Helfend and comes in steepable bags of vegan broth. The broth is available in chicken, beef bone and vegetable varieties. The three flavors are reminiscent of savory au jus, heartfelt chicken noodle and warm roasted vegetable soups. The broth has no GMOs, is low calorie, gluten free and kosher.

It’s delicious too, as this is not Jody’s first soup rodeo. With a busy on-the-go job conceiving clean label soup bases for restaurants and distributors, Jody saw the need for an alternative to coffee and tea. She knew that this alternative would be nourishing and filling, and not weighed down by a major meal. Plus, it only takes two minutes to make. How is that for feel good food that’s fast?

It’s soup for everyone

You can feel good about giving it to the kids too, for an after-school snack or study session break. Since it can be made anytime, anywhere—as long as you’ve got some hot water, that is—it’s the perfect solution when you don’t want to prep before leaving the house. And the sipping pouch eliminates worries about leaking. Not to mention, you’re done dealing with  cooled liquid from not having the time to get to it. 

Maybe you’ve seen The Art of Broth before— Good Morning America, Good Day LA, and KTTV all invited Jody to share it on their channels. She has also been successful with stints on QVC. The idea of broth instead of coffee or tea is even catching on in hotel rooms. 

Perhaps our favorite part of The Art of Broth is its simple philosophy that includes, but also goes beyond enjoying a cup of broth: Each of us should take a moment every day out of our busy lives to relax and enjoy.

We had a conversation with Jody to hear more: 


Chef Eric: When did you decide that stocks and bases were your calling?

Jody: In 1984 after finishing law school, I had an opportunity to enter my family’s business and learned all about flavoring systems and stocks at age 24.


Chef Eric: What was the first item you created and were able to sell?

Jody: Chicken base without MSG.


Chef Eric: When at home, what do you like to cook? 

Jody: Everything—soups, pasta with homemade sauces, barbeque. I find cooking relaxing and love to cook with my wife. With a great glass of wine, it’s great quality time together.


Chef Eric: Where is your favorite place to visit/travel? 

Jody: Thailand, Italy and Israel


Chef Eric: If you could have dinner with a famous chef alive or dead, who would that be and why?

Jody: My dad. Although his profession was a physician, he taught me about the joy of food, the relaxation of cooking and being fearless to experiment.


Chef Eric: What drives you to keep creating new products?

Jody: Our customers want healthier foods to eat and I love the challenge of creating delicious foods that are made from healthy ingredients.


Chef Eric: Who in the world do you most admire and why?

Jody: My father and my father-in-law were my two heroes. My father committed his life to healing people as a family physician and my father-in-law was a fearless industry leader who was orphaned at 12, emigrated to Mexico from Cuba and became one of the most educated, charismatic and charming men I have ever known.


Chef Eric: What three ingredients in the kitchen do you most like to cook with? 

Jody: Olive oil, basil and The Art of Broth 


And, as we say in Hollywood, that’s a wrap!


Certified Executive Chef Eric Kopelow ( is an award-winning American-born chef with world-class credentials. He is a graduate of the Culinary Institute of America, a member of the American Culinary Federation, and has been the WLM Culinary Editor for seven years.


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