BLENDING YOUR OWN POWDERED SOUP BASE

Creating your own powdered soup base is a simple, cost-effective way to add homemade flavour to quick meals. Store-bought soup mixes often contain excess salt, preservatives, and artificial flavours - but when you blend your own, you control every ingredient.

Start with a savoury foundation: powdered bouillon, dried vegetables (like onion, garlic, celery, or carrot), and herbs such as parsley, thyme, or bay leaf. Add seasoning layers with salt, pepper, and spices like paprika or turmeric for colour and depth. To thicken the base, mix in milk powder, cornstarch, or potato flakes.

Use a blender or spice grinder to combine everything into a fine, even powder. Store your blend in an airtight jar in a cool, dry place for up to six (6) months.

When ready to use, whisk 2 - 3 tablespoons of your homemade mix into a cup of hot water for an instant broth - or add  it to stews, sauces, and casseroles for a boost of flavour. Making your own powdered soup base not only saves money but also gives your cooking a fresh, personal touch.

Attached:

* Cream-of-Soup Base Powder Recipe

* Healthy Vegetable Soup Powder Recipe

NOTE: Dynamiko stock starch as well as milk powders to use in your soup blends.

For pricing & orders:

order@dynamiko.co.za

• Related Articles

• FORMULATING AN INSTANT SOUP POWDER

  Introduction Instant or powdered soups are a convenient, self-stable product that enjoys good market demand in South Africa. When formulating a generic soup powder, the objective is to: * Achieve a desirable taste profile that meets the local ...

• BAKING INGREDIENTS

  Baking Powder Supreme now in stock We stock various products for the baking industry Contact customercare@dynamiko.co.za for more information

• THE FLAVOUR OF CHEDDAR CHEESE: A CHEMICAL AND SENSORY PERSPECTIVE

  Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and ...

• DAIRY INGREDIENTS IN CHEESE MAKING - POSSIBILITIES AND PROBLEMS

  Dairy derived ingredients can be divided into two main categories, concentrated milks and milk protein powders.

• INGREDIENTS FOR PROCESSED MEATS

  Explore our wide range of quality ingredients for processed meats and salami. SACCO LYOCARNI range of cultures enhance formation of a stable colour, promote aroma formation and prevent rancidity. Contact order@dynamiko.co.za for more information