DIY Vegetable Broth / Stock Powder

Whenever I make soup, I’m always bummed about the waste of the aseptic cartons of broth used, as they aren’t recyclable. 🙁 I’ve tried bouillon, but the flavor isn’t that great and the sodium is pretty high. Planning ahead isn’t my strength, so making my own stock isn’t realistic for me. But I knew there had to be some sort of solution. After a bit of research I found a recipe for Herbed Vegetable Broth Powder, and today I finally made it. It’s amazing. This recipe makes about a cup of powder, and a teaspoon reconstitutes in a cup of water – that’s 48 cups of stock. And the best thing about it is that you can change the herbs to your preferences, like leaving out the salt and adding to taste in your soup. I left out the salt and added tamari for flavor; it was good enough to drink a cup on its own.

Vegetable Broth / Stock Powder

3⁄4 cup nutritional yeast
1⁄3 cup sea salt
1⁄4 cup dried mushrooms
1⁄4 cup dried mixed vegetables
11⁄2 tbsp onion powder
1 tbsp garlic powder
2 tsp dried parsley
1 tsp celery seed
1 tsp dried dill
1 tsp dried lemon zest
1 tsp dried thyme
1 tsp dried marjoram

1. Add ingredients to a high-speed blender (Vitamix, Blendtec…) or food processor in order listed and secure lid. Start blending slowly and speed up to full power until everything is blended, about 20 seconds.

2. Store in closed container in cool, dry place. Use 1 teaspoon broth powder and 1 cup water to make 1 cup broth.

Recommended storage time: 3 months

Category: Recipes, Soup, Uncategorized · Tags: , , ,

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