Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
view
Serves
Makes 1 1/2 cups stock powder
Prep time
30 minutes
Dehydrating time
10 hours
Ingredients
- 8 cups water
- 2 cups chopped onion
- 2 celery stalks, sliced
- 8 garlic cloves, peeled
- 4 fresh bell peppers (green and red), cut in half, seeded
- 1 handful parsley, chopped
- 2 twigs fresh rosemary
- 2 teaspoons fresh tarragon, chopped
- 2 tablespoons cornstarch
- Salt, to taste
- 1/2 teaspoon ground black pepper
Ingredients
macros
- 8 cups water
- 2 cups chopped onion
- 2 celery stalks, sliced
- 8 garlic cloves, peeled
- 4 fresh bell peppers (green and red), cut in half, seeded
- 1 handful parsley, chopped
- 2 twigs fresh rosemary
- 2 teaspoons fresh tarragon, chopped
- 2 tablespoons cornstarch
- Salt, to taste
- 1/2 teaspoon ground black pepper
Instructions
- Wash the vegetables and slice.
- Combine everything except cornstarch in a large pot.
- Bring to a boil on medium heat then reduce to medium low heat and cook until vegetables are tender and the water has reduced by about 3 quarters.
- Use an immersion blender or regular to blend until pureed.
- Stir in the cornstarch and let simmer with stirring until thickened.
- Pour on dehydrator trays lined with dehydrator sheets. Use a spoon to spread the soup so it is level.
- Dehydrate for 10 hours at 125°F (52°C) .
- Break into pieces and blend to a powder in a blender.
- Store in airtight containers. It can keep for up to 5 years.
