Whole-Vegetable Broth Powder — FarmPal

Dehydrating recipe yielding About 1.5 cups powder (makes 24+ cups broth). Stores for 12-18 months in airtight container.

Method
dehydrating
Yield
About 1.5 cups powder (makes 24+ cups broth)
Storage
12-18 months in airtight container
Difficulty
beginner

Ingredients

  • •4 cups mixed vegetable scraps (onion skins, carrot peels, celery leaves, mushroom stems, parsley stems)
  • •2 cups fresh vegetables (tomatoes, leeks, garlic)
  • •2 tablespoons nutritional yeast
  • •1 tablespoon sea salt
  • •1 teaspoon turmeric
  • •1/2 teaspoon black pepper

Instructions

  1. 1Collect vegetable scraps in freezer bag over time no waste
  2. 2Combine scraps and fresh vegetables, chop finely or pulse in food processor
  3. 3Spread thin layer on dehydrator trays lined with parchment
  4. 4Dry at 125°F for 12-18 hours until completely brittle
  5. 5All pieces should snap cleanly with no moisture
  6. 6Cool completely, then grind in batches in blender or spice grinder
  7. 7Sift through fine mesh, re-grind any large pieces
  8. 8Mix powder with nutritional yeast, salt, turmeric, and pepper
  9. 9Store in airtight jar away from light and moisture
  10. 101 tablespoon powder + 1 cup hot water = 1 cup flavorful broth
  11. 11Zero-waste approach: uses scraps that would otherwise be composted