Bouillon Powder

Name: Bouillon Powder
Yield: About 120 g (½ cup)
Ingredients: 2 large carrots, roughly chopped; 2 stalks celery, roughly chopped; 1 medium onion, quartered; 4 cloves garlic; 30 g (1 cup) fresh flat-leaf parsley; 2 Tbsp nutritional yeast; 1 Tbsp fine sea salt; 1 tsp turmeric; ½ tsp black pepper; 1 Tbsp olive oil

A concentrated flavor base for soups, sauces, and rice. No MSG, no mystery ingredients, just real food.

About 120 g (½ cup)

Yield

15 minutes active + 3-4 hours drying

Time

Airtight jar at room temperature for 6 months. Refrigerate for up to 1 year.

Keeps

A concentrated flavor base for soups, sauces, and rice. No MSG, no mystery ingredients, just real food.

Ingredients

2 large carrots, roughly chopped
2 stalks celery, roughly chopped
1 medium onion, quartered
4 cloves garlic
30 g (1 cup) fresh flat-leaf parsley
2 Tbsp nutritional yeast
1 Tbsp fine sea salt
1 tsp turmeric
½ tsp black pepper
1 Tbsp olive oil

Method

Pulse all vegetables and parsley in a food processor until very finely minced — almost a paste.
Add the nutritional yeast, salt, turmeric, pepper, and olive oil. Process until well combined.
Spread the mixture thinly on a parchment-lined baking sheet. Dehydrate in the oven at 93°C (200°F) for 3-4 hours, stirring every hour, until completely dry and crumbly. (A food dehydrator at 52°C (125°F) for 6-8 hours also works.)
Once dry, break into pieces and pulse in a spice grinder or food processor until a fine powder.
**To use**: 1 teaspoon dissolved in 1 cup of hot water = 1 cup of broth.
*Storage:** Airtight jar at room temperature for 6 months. Refrigerate for up to 1 year.

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