Vegetable Stock Powder | How to Preserve Vegetables





Introduction: Vegetable Stock Powder | How to Preserve Vegetables

A great way to preserve the summer's bounty is by turning into shelf-stable, ready-to-use vegetable stock powder! This method doesn't require a dehydrator and is simple and easy to do!

In the instructions I have outline exactly what I used for my vegetable stock powder, but you can use *whatever vegetables you have on hand. With my simple formula, this recipe is adaptable to whatever quantity of vegetables you have.

*When designing your own Vegetable Stock Powder, try to maintain a good ratio of vegetables. For example, use amounts that you would actually use if you were making soup. Don't use 4 whole onions and only two carrots. Or an entire pound of carrots and only two stalk of celery.

Also be mindful about the color of the vegetables- things like purple cabbage or red beets will overtake the color of the finished powder and then the color of whatever you put the powder in. See a list of suggested vegetable additions in the ingredient list! Also, feel free to add fresh herbs you like- I chose not to, in order to keep my Vegetable Stock Powder fairly neutral so it is usable in a great variety of dishes with different flavor profiles.

Happy preserving!

Step 1: Prepping the Vegetables

Vegetable Stock Powder Ingredients

2 carrots
2 stalks of celery
1/2 medium yellow onion
1/2 clove garlic
5 sprigs of fresh parsley
1 small tomato (mine was yellow)

Sea salt, according to weight

Roughly chop the vegetables and then use a food processor or blender to finely chop the vegetables. Feel free to chop them by hand if you are ambitious, just make sure they are confetti-esque.

Place the chopped vegetables in a medium-sized pan.

Add sea salt in the amount of 5% the weight of the vegetables. For example, the weight of my vegetables was 410 grams, so I added 20.5 grams of sea salt. (*Edit: you can use as little as 2% salt by weight if you'd like it less salty.)

Other great vegetable stock additions:
-herbs like rosemary and thyme

Step 2: Cook and Bake the Vegetables

Cook the vegetables in the pot, stirring occasionally for 20 minutes. Water will leach out of the vegetables, evaporate, and then the mixture will eventually appear drier looking again.

If making a bigger batch, cook until the water is leached out and then the mixture becomes dry looking- the more vegetables you use, the longer this will take.

Transfer the cooked vegetables to a parchment-lined baking pan and use a spatula to spread as thinly as possible, no thicker than 1/8-inch. Bake at 250F for 90-120 minutes, stirring every 30 minutes, or until the vegetables have darkened just a little and completely dried.

Step 3: Powder the Vegetables

Transfer the dried vegetables to a blender, coffee grinder, or food processor and pulse until a powder has formed and little to no visible pieces exist. This took about 30 seconds for my batch.

Store in an airtight container. Rehydrate by mixing 2 tsp into a cup of hot water.

Add to homemade soups and stews, or flavor broth to cook rice, quinoa or other grains. Use as a marinade flavoring for steak or chicken. Use anywhere you would use broth or stock!

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24 Discussions


2 years ago

would the nutrition of the vegetables be still there after all the boiling and baking? Please let me know so I can use this method for my son who is anti veg!

1 reply

Cooking out the liquid then baking for prolonged time (over 30 mins) at 250 degrees F will pretty much cook out most of the nutrients of the vegetables --some good info at this link.

Food enzymes withstand dry heat much better than wet heat. According to Dr. Mary Enig, Board Member Emeritus of the Weston A. Price Foundation in an article about food enzymes:

“All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees.

can you add water and cook it? (like instant soup)

2 replies

Yeah, definitely! Since it is already cooked, you can just add hot water for instant soup... but if you boil it longer it seems to develop even more slow cooked, homemade flavor.

This is great!!

Thanks for a great Instructable! I've just made a batch of this and dried it in my (recently purchased) dehydrator.

One observation I would make is that I found the suggested 5% salt ratio to be too high for my taste when I sampled the initial mixture in the pan during the cooking stage. I added more vegetables to dilute the salt to a 2.5% ratio and this is perfect for me - if additional salt is required it can always be added when cooking with the powder.

I found that 1.2Kilos of vegetables produced 200grams of powder. In order to get this down to a powder I had to dry it for 15 hours at 70 deg C - I'm sure it would take less time in an oven but this relatively low temperature has certainly preserved the flavour of the vegetables very well.

In order to get a very fine powder (only really necessary if you're intending to use it in clear soups and such) I ran the dried mix though my food mixer's flour milling attachment several times.

Thanks to the author for this fine set of instructions!
Question: What is the reason for cooking first, when the baking will happen later?
Seems like adding heat twice.
Thanks for any input on this. :)

1 reply

Good question- I think it greatly speeds up the evaporation and drying process. It isn't totally necessary, no. I think that it also really helps meld and develop the flavors. Hope that helps! :)

Thank goodness you have come to my rescue. No worries about preservatives and the like and now I have a better reason for my garden. Thank you thank you

thank you. I didn't see there was another page to the directions.

It seems a step has been forgotten. After the food processer what do we do? Do we spread it out and let it dry before putting in a jar? Can you give a basic recipe using the powder. Thank you

1 reply

After turning it into powder with the food processor, you're done- that's it! Ready to use. I wonder if you missed seeing the last step with directions to store in an airtight container and a few usage suggestions?

One of my favorite uses is as a chicken marinade...I mix in a ziptop bag the juice of a small lemon, a glug of olive oil, and a heaping spoonful of the vegetable stock powder. Put chicken into bag, squish around and let marinade for 4-12 hours.

Hope that helps!

I make something very similar to this only it's kept moist in jars, in the fridge. 1 tsp veggie bouillon per cup of water. With the sea salt added to it, it acts as a preservative and the bouillon lasts well over a year. Wouldn't mind trying this as a powder!

do you know how they reconstitute if you do not finely chop at the end? I'm thinking either they will be fiberous or mushy, but may present broader applicationsif not powdery


Holy hell this is such a fantastic idea! I make loads of soups, so this would be so helpful to have around this winter.

Thanks for sharing this!! :D

This sounds like a great idea! We always seem to have vegetables that are nearing their fridge life, and this looks like a good way to extend it.

Any idea what kind of shelf life this has?