Skip the chemicals and MSG in store-bought instant vegetable broth and make your own mix of favorite vegetables into an instant broth for soups, sauces or just to sip on it.
If you look at the list of ingredients on a store-bought instant broth, the first ingredients are usually those which make the most part of the content. If it says “MSG, Salt” or anything else than a vegetable, this is a bad sign!
I used to think that broth is a very clean food but reading the label showed me that it is not. And most people got so used to the strong taste of those processed foods with lots of salt and MSG to enhance the taste, that the simple taste of veggies is something they might first need to get used to again. But once you’ve made the switch and found your way back to real food, you will very much appreciate the taste of vegetable in your soup, sauces and cups.
Video: How to Make Instant Vegetable Broth
The Salt and Sugar
Yes, we do add salt to our instant broth, but only a little. If that is not enough for you, don’t worry, you can always adjust and add more salt later, when you use the vegetable broth. The sugar is optional, leave it out if you prefer a sugar free diet.
For the amount, you need to weight your dried vegetables and then use 6% of that weight for the salt and 3% for sugar. So you basically calculate the weight x 0.06 for the salt and the weight x 0.03 for the sugar. The result is the amount in grams that you need to add.
So let’s get to it, since it is a rather simple process to make this.
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Recipe for DIY Instant Vegetable Broth
Instant Vegetable Broth
- 1 Leek
- 1 Root Celery (or 3 stick celerie)
- 2 medium size Carrots
- 1 Onion
- 1 Bell Pepper
- 1 bunch Italian Parsley
- 1 clove Garlic
- ½ bag dried Tomatoes
- ½ tsp Caraway Seeds
- ½ tsp Thyme
- ½ tsp Rosemary
- some nutmeg
- 1 Bay Leaf
- Shredd the celery, carrots and bell pepper.
- Cut the Leek into very fine stripes
- Also dice the onion and garlic as small as possible.
- Cut the dried tomatoes into very small pieces.
- Mix everything in a bowl.
- Prepare 2 baking sheets with parchment paper and distribute the vegetable evenly in a thin layer onto the sheets.
- Heat the oven to 75°C / 168°F and place the sheets into the oven.
- Either leave the oven door slightly open or open it every 10 to 20 minutes so the steam can be released. Stir the veggies every hour.
- Leave the vegetable in the oven until it is very dry. This will take several hours and takes longer the larger the vegetable pieces are.
- Remove the dried veggies from the sheets and weigh them.
- Add 6% of salt to the mix and 3 % of sugar (optional) – see explanation in the text above.
- Also add the herbs and spices.
- Put it all in a food processor or blender and puls it until everything is really small and like a powder.
- Optional: Remove larger parts by putting the vegetable broth powder through a fine sieve.
- Use 1 to 2 tsp. on a mug with boiling water to drink it or mix 1 tsp. per cup for cooking.