The gardens have now been cleared, the herbs and vegetables either canned or dehydrated, so it was time to create some vegetable broth and stock powder for the fall and winter soups and stews.
Today I made a container of vegetable stock powder that I like to use to season beans and some winter squash soups. As well as a vegetable stock powder which is great for stews and a number of soups.
The following is the stock power recipe.
- 2 large carrots, thinly sliced
- 2 medium parsnips, thinly slices
- 2 stalks of celery, thinly sliced
- 2 medium potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- 4 mushrooms, thinly sliced
- 2 cabbage leave, cut into small pieces
- small bunch of parsley
- 2 cloves garlic, thinly sliced
- 2 tsp sea salt
- 2 tsp turmeric powder
- 1 tsp dry dill
- 1 tsp ground black pepper
- 1 tsp chili pepper flakes
- 1/2 tsp ground nutmeg
- Wash and dry all vegetables.
- Arrange the vegetables on dehydrator sheets and dehydrate at 135F for an hour, then continue to dehydrate at 115F for about six additional hours. Check often and remove vegetables as they dry.
- Add the dried and cooled vegetables to a blender and process until a fine crumble is created.
- Pour crumble into a bowl and stir in seasonings.
- Store mixture in air tight containers or sealed bags.