Homemade Vegetable Broth Powder

 Step-by-Step Preparation

1. Prepare the vegetables
Wash, peel, and cut the vegetables.
It’s best to grate the carrots, parsnips, and celeriac coarsely.
Slice the fennel, onion, and leek into thin slices.

2. Slow drying
Using a dehydrator:
Place the vegetables on the trays and dry at 50°C (122°F) for 16 hours.
Add the chopped parsley halfway through the drying time.

Using an oven:
Spread the vegetables over several baking sheets and dry at 50°C (122°F) with the door slightly open (use a wooden spoon to keep it ajar so the moisture can escape).

3. Grinding
Once the vegetables are completely dried, place them in a Thermomix (or blender) and grind for 30 seconds at speed 8.

• For a fine powder: Grind until completely smooth.

• For more texture: Blend for a shorter time so small pieces remain, which will rehydrate in the broth.

4. Storage
Transfer the powder to a dry, airtight jar.
It will keep for several months as long as it’s protected from moisture.

🌟 Tips to Customize Your Broth

• More umami: Add dried mushrooms or a bit of dried tomato.

• Mediterranean twist: Mix in dried thyme, rosemary, or bay leaves.

• Less sweetness: Use more celeriac and less carrot if you prefer a less sweet broth.

• Homemade cubes: Mix the powder with a bit of sea salt and olive oil to form a paste, freeze it in ice cube trays – voilà, instant homemade broth cubes!