Homemade Vegetable Stock Powder
Vegetable stock is a common ingredient in our kitchens but have you read the ingredients? Monosodium glutamate, caramel color, fats, flavorings, preservatives, etc.
Homemade vegetable stock powder is much better than the one you buy at the store. You can be in control of the ingredients you use, it’s 100% natural, free of preservative and has less sodium. It’s made with fresh vegetables, herbs and salt blended together.
Use it in any recipe calling for stock or broth: soups, stews, stir-fry, risotto, etc….
I really like the simple combination of vegetables in this stock but feel free to experiment with other herbs and vegetables and come up with your own personalized homemade stock powder. For example, you can add garlic, tomato, leek, mushroom, basil or sage.
After you wash and chop the vegetables and herbs weigh them to know how much salt you need to add. The salt is 20% of the weight of the vegetables. It seems a lot but salt is a natural preservative which inhibits the growth of molds and bacteria.
It can be stored for up to 3 months in an airtight glass jar, away from light or moisture.
If you have never made your own vegetable stock powder at home, consider doing it at least once. It is definitely worth the time and effort!
Homemade vegetable stock powder- easy to make and healthier than the store bough one. 100% natural, free of preservative and less sodium.
- 1 large carrot unpeeled
- 2 celery stalks
- 1 medium onion
- a handful of parsley with stalks
- 2 twigs of fresh thyme
- 2 twigs of fresh rosemary
- sea salt or table salt 20% of the weight of your vegetables and herbs
- You can add other vegetables and herbs: garlic, tomato, leek, basil, sage, etc.
- Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).
- Weigh them and put them in a medium pan.
- Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.4 ounces) therefore I put 91 grams (3.2 ounces) of salt.
- Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
- At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
- Spread the mixture on a baking tray lined with parchment paper
- and bake at 150 degrees C (300 degrees F) , until it's dry and slightly crispy (about 1 hour 15 minutes). Don't forget to stir from time to time.
- Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder.
- Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
- Use 1 teaspoon for 1 liter (4 cups) of water.
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