How you can easily make soup seasoning yourself

On cold days, there's nothing better than a warming soup. With this recipe you can get in the mood for cool autumn days. Because today you'll learn how to make soup seasoning yourself.

Are you also a member of the ice toes and ice fingers club? Then you'll love soups at least as much as I do.

But putting on a big pot every time and waiting a long time for the soup to be ready is out of the question. And it doesn't have to be. Because once you have prepared this homemade vegetable broth powder, your soup is ready in less than 3 minutes.

You can also season salads and sauces with the vegetable powder.

Sounds good, doesn't it?

This recipe for instant vegetable broth powder is 90 percent fresh herbs with a little salt added. It doesn't get more flavorful than this. You will quickly realize and taste: products from the supermarket have hardly seen real vegetables.

Do you already know these delicious soup recipes?

Why you should make this soup seasoning yourself

If you have a small fridge, a mini icebox and no cold cellar, you don't have to give up homemade soup seasoning. Because unlike recipes where you put fresh ingredients in salt, you can simply store this soup powder in the pantry.

Beautifully packaged, it also makes a good gift for girlfriends who can do little with the low autumn and winter temperatures.

The soup powder is ideal for allergy sufferers. Because yeast does not occur in it at all - in most purchased powders, however, even in large quantities.

If you are allergic to celery, simply omit it. You are fully flexible when you make your own soup seasoning.

You can either get the ingredients very cheaply at a farmer's market, or if you're lucky, harvest some herbs and tubers from your own garden. The powder is a wonderful way to preserve the vegetables and herbs for a long time.

If you want to tackle this project in a big way, you should get a Buy dehydrators*. Otherwise, your oven will be busy for ages and consume a lot of energy. For a first test, however, the oven will also do.

Try this instant vegetable paste made from fresh herbs!

This vegetable broth powder is

• free from yeast
• lactose free
• gluten free
• vegan
• eternally long lasting
• very cheap in production
• a great gift

What ingredients do I need for the instant soup seasoning?

Before we get right to the recipe, I would like to say a few words about the ingredients. The taste of your vegetable powder depends very much on which ingredients you choose and what quality they are.

Buy the ingredients best at the regional market. Here, especially herbs are fresher, which gives the soup much more flavor later.

Onion and spring onion

Onions and spring onions provide a wonderful taste and a really great seasoning. With the spring onions you can and should also dry the green. It tastes a little more intense than chives and has subtle flavor. A little more green can never hurt in a soup.

If you don't have scallions on hand, you can just leave them out and use a bit more classic onion instead.

I advise you not to use red onions. It gives the powder a very strange color. I tried it once - it doesn't change anything taste-wise, but it wasn't very pretty to the eye.

If regular onions are too spicy or intense for you, look around for extra large vegetable onions. They are much milder in flavor and still add enough spice to the soup.

Carrot

What would a soup be without carrots? If you want to make soup seasoning yourself, they must not be missing. Carrots help the soup to get a nice color and give it a light sweet taste. But be careful: don't overdo it! The soup should be spicy and not sweet.

More and more often you can see yellow carrots or parsnips in the supermarket and at the farmer's market. Feel free to replace some of the orange carrots with them. It should be a little orange, though. How about 50 % orange carrots and the rest split between parsnip and yellow carrot?

If you use root vegetables from your own garden, you only need to scrub them clean with a brush under running water - peeling is often not necessary in such a case.

By the way, the fresher the carrots, the more intense their flavor. That's why I buy them farmers market and process them the same day.

Celery

Celeriac or celery stalks? For me, one thing is clear: If you want to make your own vegetable broth powder, you have to use celeriac. It has a more intense flavor and contains much less water, which speeds up the drying process.

Look for a tuber with the green still attached, then you can mix it additionally into the vegetable powder. You can also use celery, but here I would only use the leaves - because the green stalks take forever to dry.

Parsley

Most do not even know that the most intense flavor tastes not in the leaves of parsley, but in the roots. Depending on the soil, the roots can become almost as thick as carrots. Therefore, a good parsley root should not be missing in any case in the vegetable broth.

However, unlike carrots, they have many more small lateral roots. That makes peeling them quite time-consuming. I therefore just rinse them very well and scrub them clean with a vegetable brush.

Leeks

The taste of leeks is reminiscent of onions. However, it is not nearly as spicy. Many use only the lower white part of the leek for cooking. If you want to make soup seasoning yourself, then you should definitely process the green leaves. Since they are later ground into powder anyway, it is not bad if they are a little tough.

A distinction is made between mild summer leeks and more intense winter/autumn leeks. If you have the opportunity to choose, opt for the autumn/winter variety, it brings a special spice to the soup powder.

Lovage

No soup without lovage! The green herb is very reminiscent of Maggi, although Maggi itself does not contain any lovage. You can't get lovage in any supermarket, in fact you can only find it at the farmers' market or regional market.

It consists of fine leaves and sometimes quite thick stems. All parts of lovage can be used excellently for the vegetable broth powder. With it even seems that the stems provide more intense flavor than the leaves.

So please do not forget about lovage!

Chives

The classic when you think of soup. Chives should not only be fresh in the soup plate, but already incorporated into the powder. It provides further green and a slightly sharp taste.

Tip: Chives are wonderful to grow on the balcony. When they are really big, cut them off completely, chop them into small pieces and freeze them. They will immediately sprout again. By fall, you'll have collected enough chives and won't have to buy them.

Mushrooms

What have mushrooms lost in a soup seasoning? More than you think! Mushrooms are known for bringing umami flavor to food. Umami can be described as savory, spicy and tangy. Foods that have this characteristic are dried mushrooms, tomatoes, meat or fish.

I took brown mushrooms, that's why the powder turned so dark. You can replace mushrooms with chanterelles or porcini.

How can I make vegetable broth powder myself?

To make instant vegetable powder, you need a little patience. Depending on the moisture content, it can take a bit of time to turn the vegetable paste into a grainy powder. But every minute of it is worth it!

A total of 3 steps are necessary:

1. Chop ingredients and make vegetable paste
2. Drying herbs and vegetables
3. Process vegetable broth into powder

We will first make a vegetable porridge. To make it even, you need a powerful food processor*, which chops both carrots and celery into very small pieces.

These ingredients are enough for about 350 grams of the soup powder:

• 400 g onion
• 100 g spring onion
• 150 g carrots
• 300 g celeriac
• 200 g parsley (about two bunches)
• 250 g leeks
• 150 g lovage
• 100 g chives
• 150 g mushrooms
• 200 g salt

Utensils: knife, board, food processor, baking tray, jars with screw cap.

Soup seasoning preparation

Peel the onion and wash the vegetables. Roughly chop the herbs, root vegetables and mushrooms.

Put all the ingredients (except salt - that comes at the very end) in a powerful food processor* and puree them until you have a vegetable mash. The finer the mash, the better.

Spread the vegetable pulp on a baking paper. The thinner, the faster it will dry. You can also use two baking sheets.

Bake the vegetable pulp at about 75 degrees convection for about 5 to 8 hours. If you have more time, you can also dry the vegetable powder very gently at 40° convection for 12-14 hours.

Open the oven door every half hour for a few seconds to allow the excess liquid to escape. Alternatively, you can stick a cooking spoon in the door.

Stir the porridge with a wooden spoon every hour to allow it to dry evenly on all sides.

The mix is completely dry when you can rub it between your fingers.

Now put everything that is left over into the food processor and add salt. Now grind the crumbly broth into a fine powder.

Pour the finished vegetable broth powder into a jar with a screw cap.

If you don't want to run the oven that long, you can dry the broth powder in the dehydrator.

Dry vegetable broth powder in dehydrator

You have a dehydrator and want to try to make soup seasoning yourself? This brings some advantages. You can thereby

• Save energy
• refrain from preparing vegetable porridge
• use your oven normally
• refrain from constantly opening the oven door

So, unlike in the oven, you don't need to make vegetable mush. But you should still cut the vegetables into small pieces. The best way to do this is with a peeler - so you can cut carrots and celery into thin strips that dry quickly.

• Cut the vegetables into thin strips.
• Put it in the dehydrator together with the herbs.
• Turn the machine on medium power and let it run. It takes 4-5 hours depending on the amount and thickness of the vegetables.
• If the mixture can be crumbled between your fingers, then the vegetable broth powder is ready.
• Take everything out of the dehydrator and put it in the food processor.
• At the very end, add the salt and pour the powder into a screw-top jar.

Some dehydrators have very fine grid shelves. If you are lucky enough to have one, you can fill it with vegetable pulp. This is done very quickly. The ingredients should be dry in 3 hours.

With what can I refine vegetable broth powder?

You can of course add a whole range of other vegetables, spices and herbs to the soup powder. I have collected a few inspirations for you here

• Coriander
• Curry powder or turmeric for color
• Wild garlic
• Fennel
• Parsnips
• Garlic or garlic powder
• Laurel
• Dill
• Mushrooms such as chanterelles, porcini or mushrooms
• Tomatoes
• Ginger
• Thyme
• Marjoram
• Chili
• Add at the end: Pepper, curry powder, turmeric and nutmeg

How long does dried vegetable stock last?

Since the herbs and vegetables are now completely dry, you can store them almost indefinitely. The important thing is that the lid fits tightly, can be closed tightly and no moisture can get to it. Close the jar immediately after you have taken a tablespoon of the powder.

If it does get soggy, you can dry it again in the oven or in the sun. The taste will not be lost.

How much soup seasoning do I need per serving?

For half a liter of soup, I use about 2 tsp of vegetable broth powder. You may need a little more or less powder depending on how intense your herbs were before drying. By the way, that's why it's so important that you use very little salt. If you use too much, you risk the soup being salty but otherwise having little flavor.

Add the vegetable powder to the cold water, boil it together and

If you like, you can cut fresh herbs into the soup before serving, like chives and parsley, to make it nice and appetizing.

And here is the short version of the recipe for those who regularly make vegetable broth powder itself and are looking for inspiration.

This is what you need to pay attention to when drying mushrooms!

Our conclusion

As you can see, making your own soup seasoning is not difficult. The only thing that really takes a lot of time is drying. For this you can either use the oven or the dehydrator. On very hot summer days you can also dry the herbs in the sun.

Good luck and enjoy it!

To browse further:

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