Instant vegetable broth
- What the trade offers
There are many instant vegetable broths to choose from in supermarkets and discounters. They are usually expensive and, above all, very salty. For most people, instant vegetable broth is a good alternative to homemade vegetable broth, which takes a long time to prepare. Particularly stress-stricken people like to use this alternative.
The advantage is that it is quick, it requires little effort and within seconds this broth has dissolved in boiling water. Their big disadvantage is the high salt content, which can have a negative impact on health. Hypertension and cardiovascular diseases are at risk. The body needs a certain amount of salt to live, but not more than approx. 3 g to a maximum of 5.5 g per day. The information on this fluctuate.
There are already high amounts of salt in ready meals and fast food. Just like in the commercial instant vegetable broths. This post will show you a way how you can make fresh soup vegetables into a delicious instant vegetable broth yourself, in which you can completely determine the salt content yourself or omit the salt.
What are the advantages of a low-salt instant vegetable broth?
With a low-salt vegetable broth, you determine how much salt you want to add to the vegetable broth. In addition, you can use organic soup vegetables for the instant vegetable broth, so that your vegetable broth is also of very high quality. Another advantage is that you can determine yourself which vegetables come to your homemade instant vegetable broth.
In the commercial instant vegetable broths, salt comes first on the list of ingredients. This means that it has the largest share in the instant vegetable broth. A maximum of only 550 mg of salt should be consumed per day, i.e. 5.5 g. With a commercial instant vegetable broth, this can quickly be exceeded and lead to health damage (high blood pressure, edema, etc.). You can create your homemade instant vegetable broth however you want.
How do you make an instant vegetable broth yourself?
1 baking sheet
1 baking paper
1 warm place where it is approx. 50 ° C / 122 °F warm
(Oven, single gas oven, heating)
Electric shredder or
much patience to cut the ingredients into small pieces (possibly with a weighing knife)
1 airtight sealable glass (e.g. a jam jar)
1 adhesive label and 1 ballpoint pen
1 pack of soup vegetables alternatively
Vegetables of your choice (e.g. carrots, leeks, onions)
Alternatively, fresh spices
Dry spices (e.g. parsley, chives)
Salt as desired (be careful not to take too much)
Wash the soup vegetables thoroughly under warm water.
Cut the soup vegetables into very small pieces or, better, put the soup vegetables in a shredder after you have cut them into medium-sized pieces and chop the soup vegetables very finely.
Cut the fresh spices with a weighing knife or use dry spices.
Place the baking paper on the baking sheet and put the soup vegetables with the spices on them. Spread the ingredients generously on the baking sheet so that not too much of the amount is on top of each other.
Switch the oven to 50 °C / 122 °F or place the baking sheet on the single gas oven or the heater for 24 hours. In any case, 50 °C / 122 °F should be reached. Finally, carefully sprinkle the desired amount of salt over the instant vegetable broth.
After 24 hours, your instant vegetable broth is ready and you can let it cool and pour it into the airtight sealable glass. You can of course print out a nice label on the PC to stick on the glass. Remember to write the date of manufacture on it. Please use the instant vegetable broth within three months.
You can use the homemade instant vegetable broth for soups and sauces, you can drink it in boiling water as a snack to stop hunger. You can also add the soup broth to a salad with a homemade dressing, then the salad will taste even more spicy.