It’s challenging to find a great vegetable or unchicken broth that meets all of our needs. For example, those of us who practice alkalizing do not want any form of yeast or fermentation in our broth, and the list goes on for those of us who eat vegetarian, and those of us who prefer organic.
Below is a recipe for an herbal vegetarian broth that is quite good. You can also add potato powder to this to make it a bit creamier, and/or you can add dehydrated veges (I grind a combination of dried vegetables so I have more like bits of flavor, less chunky (because I’m going to add fresh anyway). I also store both the herbal broth and the ground mixed veges for whenever I need them individually or together – great for pasta sauces, rice, etc.
Things You’ll Need (I quadruple this mixture and have 4 batches, you can do more but keep in airtight container and label it):
DIY Dry Vegetable Broth Mix
1 tbl. onion powder
1 tbl. dried parsley leaf
1 1/2 tsps. dry garlic (ground to powder)
1 1/2 tsps. celery seed (ground to powder)
2 tsp unbleached sea salt
1/2 tsp. ground sage
1/2 tsp. dried marjoram
1/2 tsp. rosemary
1/2 tsp. dried thyme
1/2 tsp. dried basil (or more)
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. turmeric
1/4 tsp. dried dill weed
Optional – 1-3 T potato powder works well to make this creamier
Combine all ingredients and mix well.
Store in a jar with a tightly fitting lid.
Stir before each use.
Use 1 rounded teaspoon to each cup of water.
Will season 12 cups of water for soup.
Two sources: WholeFoodFarmacy which has a great vege soup base already made up as well as dehydrated vegetables, and StarwestBotanicals which has 1lb and 4 oz jars of many dehydrated herbs, spices, as well as broth mixtures for vegetable, unchicken, unbeef, etc.
Both can be found on links page at pHBodyBalance.com