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This is a base bouillon. Not wanting to use commercial seasonings that have hidden MSG and other additives, I have researched some alternatives. Many recipes include other spices and herbs that may or may not be right for all dishes. This is a base recipe that can be adjusted to your likes and preferences but suit most savory soups and stews. Make sure your products are gluten-free when purchasing because some yeasts are not certified as such.
Ingredients
- 2 ½ cups nutritional yeast flakes
- 3 tablespoons dried parsley flakes
- 2 tablespoons dried onion flakes
- 2 tablespoons dried garlic flakes
- 2 teaspoons celery seed
- 2 teaspoons dried dill weed
Directions
Step 1
Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.
Cook’s Notes:
Store in an airtight container at room temperature for up to 1 year.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 28 | |
| % Daily Value * | |
| Total Fat0g | 1% |
| Sodium3mg | 0% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber2g | 8% |
| Total Sugars0g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium5mg | 0% |
| Iron1mg | 3% |
| Potassium174mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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