Vegetable and Herb Bouillon Powder Recipe

Dehydrating vegetables and spices creates a handy vegetable soup seasoning in this recipe.

From "Keeping Food Fresh: Old World Techniques and Recipes"
September/October 2016

  • Combine carrots, celeriac and leeks to make homemade vegetable and herb bouilllon.
    Photo by Fotolia

Use this seasoning blend in place of bouillon or stock in recipes, or add a pinch to any dish with cooking liquid such as rice or quinoa, sautéed vegetables and of course soups.

Vegetable and Herb Bouillon Powder Recipe


• A mix of vegetables, including celeriac, celery leaves, carrots, garlic, leeks, onions, tomatoes
• Parsley, basil and other favorite herbs
• Brewer’s yeast
• Olive oil


1. Dry vegetables and herbs with a dehydrator or your favorite drying method. (Learn more at How to Dry Food)

2. Once dry, place ingredients in a blender, reduce to a powder, and combine with some brewer’s yeast and a little bit of olive oil (start with a little bit of yeast and oil, and taste to see how much you like). The powder will keep 1 to 2 years stored in small jars in a dry place.

Learn more preservation techniques in Preserving Fruits and Vegetables for Winter

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