Onion · Spices

Homemade Vegetable Stock Powder Recipe


1 large unpeeled carrot

2 celery stalks

1 medium onion

A handful of parsley with stalks

Fresh thym

sea salt or table salt 

*vegetables and herbs

**(You can add other vegetables and herbs: garlic, tomato, leek, basil, sage, etc.)


  1. Wash, pat dry and finely chop all your vegetables and herbs.
  2. Weigh them and put them in a medium pan.
  3. 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.
  4. Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
  5. At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
  6. Spread the mixture on a baking tray lined with parchment paper
  7. 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.
  8. Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder.
  9. Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
  10. Use 1 teaspoon for 1 liter (4 cups) of water.

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