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Dehydrated Recipes

Dehydrated Vegetable Stock | Commercial Dehydrators

Homemade vegetable stock powder is much better than the one you buy at the store. It’s 100% natural, free of preservative, has less sodium and tastes amazing! Not only can you be in control of the ingredients you use, but it’s easy to make at home.

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Serves
Makes 1 1/2 cups stock powder
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
10 hours
Ingredients
  • 8 cups water
  • 2 cups chopped onion
  • 2 celery stalks, sliced
  • 8 garlic cloves, peeled
  • 4 fresh bell peppers (green and red), cut in half, seeded
  • 1 handful parsley, chopped
  • 2 twigs fresh rosemary
  • 2 teaspoons fresh tarragon, chopped
  • 2 tablespoons cornstarch
  • Salt, to taste
  • 1/2 teaspoon ground black pepper
Ingredients
macros
  • 8 cups water
  • 2 cups chopped onion
  • 2 celery stalks, sliced
  • 8 garlic cloves, peeled
  • 4 fresh bell peppers (green and red), cut in half, seeded
  • 1 handful parsley, chopped
  • 2 twigs fresh rosemary
  • 2 teaspoons fresh tarragon, chopped
  • 2 tablespoons cornstarch
  • Salt, to taste
  • 1/2 teaspoon ground black pepper
Instructions
  1. Wash the vegetables and slice.
  2. Combine everything except cornstarch in a large pot.
  3. Bring to a boil on medium heat then reduce to medium low heat and cook until vegetables are tender and the water has reduced by about 3 quarters.
  4. Use an immersion blender or regular to blend until pureed.
  5. Stir in the  cornstarch and let simmer with stirring until thickened.
  6. Pour on dehydrator trays lined with dehydrator sheets. Use a spoon to spread the soup so it is level.
  7. Dehydrate for 10 hours at 125°F (52°C) .
  8. Break into pieces and blend to a powder in a blender.
  9. Store in airtight containers. It can keep for up to 5 years.
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Machine recommendation
Main image
Prep time icon
Serves
Makes 1 1/2 cups stock powder
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
10 hours
Ingredients
  • 8 cups water
  • 2 cups chopped onion
  • 2 celery stalks, sliced
  • 8 garlic cloves, peeled
  • 4 fresh bell peppers (green and red), cut in half, seeded
  • 1 handful parsley, chopped
  • 2 twigs fresh rosemary
  • 2 teaspoons fresh tarragon, chopped
  • 2 tablespoons cornstarch
  • Salt, to taste
  • 1/2 teaspoon ground black pepper
Ingredients
macros
  • 8 cups water
  • 2 cups chopped onion
  • 2 celery stalks, sliced
  • 8 garlic cloves, peeled
  • 4 fresh bell peppers (green and red), cut in half, seeded
  • 1 handful parsley, chopped
  • 2 twigs fresh rosemary
  • 2 teaspoons fresh tarragon, chopped
  • 2 tablespoons cornstarch
  • Salt, to taste
  • 1/2 teaspoon ground black pepper
Instructions
  1. Wash the vegetables and slice.
  2. Combine everything except cornstarch in a large pot.
  3. Bring to a boil on medium heat then reduce to medium low heat and cook until vegetables are tender and the water has reduced by about 3 quarters.
  4. Use an immersion blender or regular to blend until pureed.
  5. Stir in the  cornstarch and let simmer with stirring until thickened.
  6. Pour on dehydrator trays lined with dehydrator sheets. Use a spoon to spread the soup so it is level.
  7. Dehydrate for 10 hours at 125°F (52°C) .
  8. Break into pieces and blend to a powder in a blender.
  9. Store in airtight containers. It can keep for up to 5 years.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/