Homemade Soup Mix & Vegetable Bouillon Base

A savory bouillon powder made from dehydrated vegetables and herbs instead of a preservative-laden cube. Stir a spoonful into hot water for instant broth, or use it to season soups, grains, and sautés.

What You Need

• 2 cups mixed vegetables, finely diced (carrots, celery, onion, garlic, leek, or mushroom stems)
• ¼ cup fresh parsley
• 2 bay leaves
• 1 tablespoon dried thyme
• ½ cup coarse sea salt
• 2 tablespoons nutritional yeast (optional, adds savory depth)

Method

1. Dehydrate the vegetables: spread them on a dehydrator tray at 125°F for 8–12 hours, or on parchment-lined baking sheets in an oven at its lowest setting (170–200°F) with the door cracked, until completely dry and brittle.
2. Once fully dry, combine the vegetables with the bay leaves, thyme, salt, and nutritional yeast in a food processor or high-powered blender.
3. Grind until it forms a fine, uniform powder. Sift out any larger pieces and re-grind them.
4. Store in an airtight jar in a cool, dark place.
5. To use: stir 1–2 teaspoons of the powder into 1 cup of hot water for instant broth, or add directly to soups, stews, and grain pots for a flavor boost.

Tips & Notes

• Vegetables must be completely dry with no moisture left, or the powder will clump and spoil. When in doubt, dehydrate longer.
• Save carrot tops, celery leaves, and onion skins throughout the week in a freezer bag, then dehydrate the whole batch at once.
• The high salt content acts as a natural preservative — this keeps well for 6+ months stored airtight.

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