Vegan Soup Broth Powder
By Meghan Pearson
It’s soup season! I love me a warm bowl of roast veggie soup in the winter. All it takes is the simplest of ingredients combined with a nice soup stock and dinner is served in a simple, real-food way. I have been on the hunt for a low-sodium, MSG-free vegan broth for ages, and have not been satisfied with the flavour, cost, and ingredient list on many products currently out on store shelves. So I decided it was time to improvise, and thus devised a homemade version of the often turned to bouillon powder, using just what I had on hand in my pantry and spice rack. This is tasty as a base for soup, but can also serve as a great flavour base for cooking rice and other grains, and for de-glazing any dish you are sautéing up on the stovetop!
1 ½ C nutritional yeast
2.5 T onion powder
1 T sea salt
1.5 T soy milk powder
1 T sugar (sugar in the raw, sucanet, coconut sugar or standard white sugar will work)
2 T herbs de Provence
2 t garlic powder
1/4 t sweet paprika
1/2 t cumin
1/2 t turmeric
1/4 t cinnamon
Add all ingredients to blender. Blend.
Store in an airtight container.
To use, add about 2-3 teaspoons per 1 cup hot water.
Meg Pearson embraces the title of “Nutri-tarian”, finding it hard to label her food philosophy that focuses onthe benefits of a plant-heavy, whole foods diet, and the importance of seeking total life balance in flexible ways. She is also a passionate vegan cook, Culinary Nutrition Expert, certified Raw Food Chef and Instructor, Reiki Practitioner, and the owner of “MAP Wellness”. Meg’s aim is to simply “spread the health”, assisting her clients in discovering their personal path on their wellness journey, in realistic, fun and truly accessible ways.