2tablespoonssea saltor use 1 tbsp for low sodium option
1teaspoondried parsley flakes
1/2teaspooncelery seednot celery salt
1dried bay leaf
1/4teaspoonblack pepperoptional but recomended
Add all the ingredients to a small blender or food processor and blitz until a powder like consistency is reached, approx 20 seconds.
Store in a clean jar or sealed container in your pantry.
To make broth, combine 1 teaspon of soup mix with 1 cup of hot water.
For a low sodium vegetable bouillon powder, use 1 tablespoon of salt for 50% reduced sodium or use a half tablespoon of salt to reduce the sodium by 75%.Double, triple, quadruple the recipe as desired. I like to make a big batch at a time to always have some on hand ready to go for soups, casseroles, veggies, and more.Store your mix in a CLEAN and DRY jar or container. Store in a cool dark place, like your pantry, or if you live in a humid climate, you may store in the refrigerator to maintain freshness.Use your soup mix powder to replace veggie broth in any recipe. Just combine 1 teaspoon of your mixture with 1 cup of hot water for every cup called for.If you skip blending into a powder, and mix the seasoning in a bowl, you'll need about a tablespoon of soup mix for every cup of hot water. When blended, the spices are more condensed, and 1 teaspoon to every cup of water works well. Use more or less to your taste. Also make sure to omit the bay leaf if you choose to skip the blending.