[Photographs: Molly Sheridan]
Note: I experimented with both instant nonfat dry milk and dry whole milk and couldn’t prevent either milk type from curdling upon heating, at least when the powders were pre-mixed. Non-dairy powdered coffee creamer did work, but a read through the ingredient list pretty much negates the DIY effort if keeping hydrogenated oils and artificial additives out of the soup is a motivator. However, using only the vegetable powders made for such a rich and tasty broth, I didn’t find myself missing the cream.
All of the vegetable powders and dried herbs can be made using a dehydrator at home. See the attached post on making your own tomato powder for further instructions. Diced onion and rings of de-seeded red bell pepper can be dehydrated and powdered in a similar fashion.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
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serves makes one 1 1/4 cup serving, active time 2 minutes, total time 2 minutes
- 2 tablespoons tomato powder
- 1 teaspoon red bell pepper powder
- 1/4 teaspoon granulated onion
- Pinch of dried dill, parsley, or basil (optional)
- 1 1/4 cups boiling water
- Kosher salt and freshly ground black pepper
Combine tomato powder, red pepper powder, granulated onions, and dried herbs in a small bowl. Add 1 1/4 cups boiling water and stir until all powders are dissolved. Season to taste with salt and pepper.