Most people buy soup stock either ready-made, or in dry form. Chicken, beef and veggie are the most popular, but did you know you can make your own? That’s right! You can control the sodium level, whether or not to use certain spices, or customize it to the flavour profile of the rest of your meal!

My base for this veggie bouillon is nutritional yeast. It is indispensable in animal-free cooking. It has a cheesy, nutty, tangy taste that can fill in for many common ingredients that add depth of flavour. In addition, if you use a fortified brand, you’ll be getting a lot of B-vitamins, including B12, potassium, folate and other nutrients. You know what else? Cats LOVE IT! Sprinkle some on their food for a vitamin boost and to help them eat when they’re not feeling great.

Glass jar with lid (fancy spaghetti sauce size)
Measuring spoons
Measuring cups
Wide mouth funnel (optional)

1 cup nutritional yeast
2 Tbsp garlic powder/granules
2 Tbsp onion powder
1 Tbsp dried parsley flakes
1 tsp poultry seasoning
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp turmeric
1/4 tsp celery seed

Place all ingredients into glass jar, screw on lid and shake well.

If using for a soup, or sauce, add 2 Tbsp/cup of water. Rather than adding salt/pepper to the bouillon, add seasoning to the final product. You can even add miso (Japanese fermented soybean) instead of salt to give your soup, or sauce, that extra bit of umami (salt with a slight hint of sweet).

This bouillon is also great sprinkled onto sauteed foods and in savoury baked goods.

The recipe doubles easily as long as you have a large enough jar.

Happy experimenting!