Go Back
+ servings
Print Pin
5 from 3 votes

Homemade Vegetable Stock Powder

Make your own delicious vegetable stock powder.
This makes around 1 1/2 cups of stock powder.
1 tbsp of stock powder mixed with 1 cup of boiling water makes 1 cup of vegetable stock.
Course Condiments
Cuisine New Zealand
Keyword Dehydrating, Stock
Prep Time 20 minutes
Cook Time 8 hours
Servings 24
Calories 27kcal


  • 300 g carrots unpeeled, carrot tops included
  • 300 g whole leeks greens too
  • 200 g celery leaves too
  • 5-8 cloves of garlic
  • 1 cup mixed fresh herbs
  • 2-3 Tbsp nutritional yeast
  • 2-3 Tbsp rock salt


  • Finely shred or chop the vegetables. The smaller they are, the quicker they will dry.
  • Place all the vegetables and herbs in single layers onto dehydrating trays or oven trays. Dry the vegetables at 65-70 °C, for around 8 hours until dry. The smaller you chop everything the faster it will dry. If drying in the oven, open the oven door occasionally to let out the steam.
  • Once everything has dried completely, add it to a blender along with the nutritional yeast and rock salt. Blitz it into a fine powder.
  • Store the stock in an airtight jar. If dried thoroughly it lasts for more than a year.


Calories: 27kcal | Protein: 1.9g | Potassium: 168mg | Fiber: 1.5g | Sugar: 1.2g | Calcium: 19mg | Iron: 1mg