Vegetable Bouillon Powder

Name: Vegetable Bouillon Powder
Ingredients: 600 g carrots; 500 g onions; 300 g leeks; 250 g celery stalks or roots; 250 g red bell peppers; 50 g garlic; 50 g salt

600 g carrots
500 g onions
300 g leeks
250 g celery stalks or roots
250 g red bell peppers
50 g garlic
50 g salt

Preparation:

Wash the vegetables, peel them (except for the bell peppers and celery stalks), and slice them into 2–3 mm-thick slices.
Arrange the vegetables in a single layer on the dehydrator trays. Dry at 60 °C for 6–10 hours, until all the vegetables are completely dry and brittle. Let the vegetables cool completely.
Grind everything in a blender or coffee grinder until it becomes a fine powder. Add salt and blend briefly once more to ensure the ingredients are evenly mixed.
Store in a sealed glass jar in a dry place. This amount will yield approximately 200–240 g of bouillon powder. To prepare the broth, use 2–3 tablespoons of powder per 500 ml of boiling water. It can be used in soups, sauces, risotto, and other dishes.