Homemade Vegetable Stock Powder

Steps

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1. 1
   Wash and roughly chop the onion. Wash the tomato, remove the stem, and roughly chop it. Place both in a bowl.
   ▶ ≈0:12
2. 2
   Wash and roughly chop the leek. Wash the celery stalks, roughly chop them into 4 pieces, and add to the bowl.
   ▶ ≈0:38
3. 3
   Wash the carrots and roughly slice them into rounds, then add to the bowl.
   ▶ ≈1:02
4. 4
   Transfer all vegetables from the bowl to the blender. If desired, add fresh herbs or spices. Blend in batches to avoid overloading the machine, mixing until very few chunks remain.
   ▶ ≈1:24
5. 5
   Transfer the blended vegetables to a bowl and continue blending the remaining vegetables. Once all vegetables are blended, add 100g of salt. Salt aids in preservation; meals using this stock powder should reduce additional salt.
   ▶ ≈2:10
6. 6
   Spread the blended vegetable mixture evenly onto a baking sheet lined with parchment paper, making it as thin and uniform as possible for even drying.
   ▶ ≈2:54
7. 7
   Bake at 100°C (212°F) for 6 to 8 hours until the vegetables are completely dried and hard as stone. Baking time varies depending on your oven and quantity; monitor carefully.
   ▶ ≈3:16
8. 8
   Once baked, remove the parchment paper and break the dried vegetables into small pieces.
   ▶ ≈3:42
9. 9
   Place the vegetable pieces in the blender and mix for just a few seconds to create the vegetable stock powder.
   ▶ ≈4:01
10. 10
    Transfer the stock powder to sterilized glass jars and store at room temperature for several months.
    ▶ ≈4:14