Homemade Vegetable Stock Powder
Homemade vegetable stock powder- easy to make and healthier than the store bough one. 100% natural, free of preservative and less sodium.
a handful of parsley
twigs of fresh thyme
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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