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!
How To Make It: Homemade Vegetable Stock Powder
Ingredients
- 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.
Instructions
- 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.
Notes
Can you use this in hot water as an instant soup mix?
Yes, you can :)
I have been wanting an option to stock cubes for a long time :) THANK YOU for sharing this I am definately going to give it a go….
You are welcome, Helen! :)
I want to try this this summer when veggies are cheaper most recips like this call for a dehydrator and I no longer have one
This stuff is awesome, I made enough to fill a quart Canning jar. I use 1 tsp per 2 cups water. Thank you so much for this recipe, I use it in everything. Love. Love. Love.
I’m so excited to try this. Thank you for posting!
You are welcome! Let me know if you have any questions! :)
the project was a success We used to dehydrater to dry the veggies with. It was much faster that way. Maybe a convection oven would work better?. We just made some soup for lunch and only added soba noodles and fresh spinach. While I did not put in as much salt as the recipe called for, we added it along with pepper and some white miso. We both loved it and will pass it on.
Thank you for your feedback. Yes, it does take long time in the oven that’s why if I am in a hurry I prepare this other version.
I am glad you enjoyed it :)
Aha!, I did not see this versio before. this too is a great idea, but I love the dried powder. We used it again today and it tastes great. Thanks so much for sharing!
:)
I made this last night. It took FOREVER in the oven, so we moved it into the dehydrater. I’m wondering if a convection oven might work better? It smells great! Can’t wait to try it out. How can it not be good!
hi, I just tried this recipe. mine is insanely salty.. but smell amazing. is that the way it should be?
Hi Mala! Yes, it’s supposed to be salty. Use 1 – 1 1/2 teaspoon for 1 liter of water :)
thanks. great recipe!! thanks to sharing
You are welcome! :)
Really cool idea. This is unique and definitely a valuable post.
Thank you Peter!
Yes, thank you! I was looking for something dried. Have been borrowing my daughter’s Seitenbacher veggie broth.Â
This is so exciting! I’m working on making our own “just add hot water” soups, and figuring out a powdered broth was throwing me for a loop. I made a test batch with thin Thai rice noodles, dried chives, dried minced onions, and leftover chicken, but I had to use store bought powdered bouillon. Not the end of the world, but I’d rather have simple ingredients made from real food! Thank you for this. Now all I have to figure out is the best combination of freeze dried veggies and meat.
What a great idea to make “just add hot water” soups! :)
I hope this recipe will be useful!
Just finished making it. Looks similar to the picture posted by you. My veggies weighed 250 gms , took 45 on the stove (veggies started to stick after that). 40 minutes in the oven. Will make cous cous tonight. Let’s see how it turns out (used to make fresh broth every week , this though took time but saves many weeks work)
Hi Jazzy! This is one of my favorite recipes, thank you for trying it!
I have tried the powder few times now and I use 1 teaspoon for 2 cups of water (500 ml) to get taste similar to fresh vegetable stock.
This is really creative! I always use vegetable broth/stock in my recipes so I cannot wait to try this!
I hope you will like it :)
Wow! This sounds amazing! I love to make my own broth and I’ve made my own instant bullion, but never like this. I must try it! Thanks!
Love the healthy aspect.Been wanting to make my own stock without any additives and now I know how and I love the idea that its dried and will last.Going to try it now.
Let me know how it goes, Diana! :)
What a very cool recipe, I just love it.
Thank you Tara!
This is a really great idea, you could add it to so many things.
Thank you Janette! It’s a little time consuming to make it but it lasts a long time
Would it last longer if sealed in the foodsaver and frozen?
Hi Jennifer! If you want to freeze it, you can use this recipe