These Homemade Dried Vegetables are a great addition to your meals. It adds flavor but without the additives or chemicals.
I think that what you do at home it’s best for you, it has lesser ingredients and it’s more healthy.
I don’t use soup mixes of any kind, I make this myself, and you can keep it months in an airtight container, in a dry place.
You can make this in the oven, but it takes a while. You have to dry this for 3-4 hours and I think it’s a lot because the oven consumes a lot of energy. I don’t think it’s economic to dry this 3 hours and to have 200 g of soup mix.
I think the key to healthy and economic living is: to buy fruits and vegetables when they’re in season and to eat what’s in that certain season. You can make so many great things with seasonal produce.
For example, these are some of the fruits and vegetables that are in season now. (it depends on where you are living).
- grated carrots
- onion, finely sliced
- celery stalk finely sliced or grated
- celery and parsley leaves
Prepare some rectangular sheets of parchment paper. Wash and grate the vegetables and let them in a colander for 1 hour to get rid of the excess water.
Wash the leaves and put them aside as well and then tear them by hand a little bit.
Spread them on the parchment paper and move the paper on the radiator.
Every day turn the vegetables to dry evenly. In three days they will dry completely. So I blend them in the coffee grinder, but not too much, I like mine to have some texture.
Finally, blend them in the coffee grinder, but not too much, to have some texture.
This soup mix lasts some months in an airtight container. You can put salt in it as well, but remember to adjust the salt in your soup.
I think it’s practical to dry the vegetables on the radiator because you have to warm the house, so you do two things at a time, with the same energy.