5 from 51 votes
Vegetable Broth Powder
Vegetable Broth Powder combines a blend of dried herbs and spices including celery salt, parsley flakes, onion and garlic powders, savory, marjoram, thyme, sage, black pepper, turmeric, and optional nutritional yeast. This mix creates a concentrated powder that can be dissolved in water to make flavorful broth, providing a handy alternative to store-bought bouillon cubes or stock. It offers an easy way to season soups, stews, sauces, or any recipe calling for vegetable broth.
Servings:
48
teaspoons
Calories:
2 kcal
Course:
Condiments, Others
Cuisine:
Vegan, Keto, AIP
Ingredients
- 4 tablespoons celery salt
- 4 tablespoons dried parsley flakes
- 4 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons salt
- 2 tablespoons ground savory (use summer savory -- not the winter variety. If necessary, you can substitute thyme, marjoram, or sage)
- 2 teaspoons marjoram dried
- 2 teaspoons thyme dried
- 1 teaspoon black pepper
- 1 teaspoon Turmeric
- 1 teaspoon sage ground
- 2 tablespoons nutritional yeast (optional, but recommended)
Instructions
- Combine all in a small bowl. Store in glass or plastic container with a tight fitting lid. Stir or shake occasionally before use to redistribute ingredients.
- Use 1 teaspoon mix plus one cup of water to make 1 cup of broth in a recipe. You may substitute this for chicken broth/bouillon in recipes as well. 1 teaspoon is the equivalent of 1 bouillon cube.
Cup of Yum
Notes
- Store a small measuring teaspoon inside the container to avoid repeated washing of spoons during frequent use.
- Prepare the powder in multiple batches to reduce overall preparation time.
- For homemade celery salt, consider making it yourself to control flavor and freshness.
- If summer savory is unavailable, substitute with thyme, marjoram, or sage, though flavors may vary.
- Choose quality spices; brands like Frontier are recommended for consistent results.
- To adapt for autoimmune protocol (AIP) diets, use celery leaves instead of seeds for celery salt and omit black pepper.
Nutrition Information
Serving
1teaspoon
Calories
2kcal
(0%)
Carbohydrates
0.5g
(0%)
Protein
0.1g
(0%)
Fat
0.03g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.003g
(0%)
Sodium
873mg
(36%)
Potassium
12mg
(0%)
Fiber
0.1g
(0%)
Sugar
0.02g
(0%)
Vitamin A
10IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
6mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 48 teaspoons
Amount Per Serving
Calories 2
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 2kcal | 0% |
| Carbohydrates | 0.5g | 0% |
| Protein | 0.1g | 0% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 873mg | 36% |
| Potassium | 12mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.