John Myers
Instant Vegetable Broth
The perfect instant vegetable broth recipe with a picture and simple step-by-step instructions.
- 1 Glass (35g) Soup greens freeze-dried
- 0,5 tsp Black peppercorns
- 1 Bay leaf
- 150 g Salt
- 0,5 piece Nutmeg
- 1 tsp Turmeric powder
- 1 tsp Garlic powder
- 0,5 tsp Ginger powder
- 0,5 tbsp Dried chives
- 1 tsp Oil
- Break up the bay leaf and put it in a blender with the soup greens and peppercorns. Mix / grind until it is reasonably fine. In between, switch off the machine and stir if it has set a little.
- Add the salt and grind well. Stir through here from time to time as well. Always switch off the machine.
- Finely grate half of the nutmeg over the grater, add to the machine with the other spices and mix everything well.
- Mix in the chives, they don’t have to be finely ground.
- Mix in a teaspoon of oil at the very end.
- Pour the vegetable stock powder into a screw-top jar and store in a dark place.
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