Having stock powder on hand is a wonderful way to add a depth of flavour to many dishes. This homemade vegetable stock is convenient and healthy without any of the other nasties such as flavour enhancers, that you can sometimes find in other commercially made stock powders.

We love to use plenty of herbs such as rosemary, thyme and parsley. But you could easily substitute out these for any of your favourites or whatever is prolific in the garden.

Mushrooms add an umami richness and along with garlic and onion you get a very well-balanced flavour, ready to add to soups, stews, gravy or any other dish that is begging for a little extra flavour.

You can even add a teaspoon to a cup and pour over hot water for a quick and easy instant soup.


Ingredients

8 cloves garlic, thinly sliced
1 cup onion, sliced in half rounds
1 cup capsicum, sliced
1 cup stalks of celery, sliced
1 cup mushrooms, sliced
2 handfuls of your favourite herbs, eg. Rosemary, thyme, sage, oregano, parsley

1 teaspoon salt
1 teaspoon ground black pepper


Method

Place all your ingredients (except salt and pepper) onto the Ezidri trays in a single layer.
Dehydrate at 55ºC for 6-8 hours or until all the ingredients are bone dry.
Place them all in a high-speed blender, along with the salt and pepper, and blend until a powder consistency.
Store in an airtight container