Instant Soup with Powdered Veggies


Using powdered veggies to make instant soups is fabulous. You can make them for long term storage or package them for individual servings in portable containers for quick lunches. They are tasty, loaded with nutrition, and a great item to have in your emergency food supply. Soup Recipes: Note, gram weights for individual servings are based on 1/4th of total soup mix weight. Your soup mix may weigh a different amount, so for accuracy, you may want to weigh soup mix yourself then divide by 4 for individual serving. Combine each full recipe of soup with 4 cups of heated broth or water and simmer until fully dissolved and thickened. Creamy Asparagus Soup (18g soup mix per cup of liquid) ¼ c nonfat milk solids 1/3 c asparagus powder ¼ c potato powder ¼ tsp pd onion ¼ tsp garlic pd ¼ Italian seasoning Salt and pepper to taste Broccoli Cheddar Soup (33 grams scup mix per cup of liquid) ¼ c nonfat milk solids 1/3 c broccoli powder ¼ c potato powder 1/3 c cheese pd 1 T powdered carrot pd ¼ tsp pd onion ¼ tsp pepper ¼ tsp salt Pinch smoked paprika Pinch dry mustard Tomato Celery Soup (26 grams soup mix per cup of liquid) ¼ c nonfat milk solids ¼ c potato powder 1/3 c. tomato powder 1 T celery powder 1 tsp celery seed ½ tsp dried garlic chip/powder ¼ tsp each salt and pepper Beet Velvet Soup (20 grams soup mix per cup of liquid) ¼ c nonfat milk solids ¼ c potato powder 1/3 c. beet powder ½ tsp dried garlic chip/powder ½ tsp pd ginger Salt and pepper to taste





  1. Could you please clarify potato powder. In Bulk Store I can find potato flour and I can find potato starch (which is absolutely essential for getting a crispy coating on anything fried) but no potato powder. They were gracious enough to get glass with hot water and try to dissolve the flour. It didn't really, so it may be a great thickener but not in an instant soup. So is it potato starch that I need, or is there a 3rd alternative I don't know about.

  2. Thanks for posting this video and the previous one. This will go a long way to help my Husband recover from chemo and his mother to get through chemo. I have a fairly new freeze dryer but hadn’t thought to do this yet. They get so depleted from the chemo. Thank you!

  3. I’ve been looking for videos on food dehydration, storage and uses. I’ve just tonight found your videos and I have binged some of them and I am so grateful for them. They are so well explained and leaves so much room for creativity. Pluuuuus I can feel all the love than goes into every video, I feel like I’m right there with you. Congrats.

  4. R🌹O🌹S🌹E, You are the most beautiful and fragrant flower in the huge bouquet of the millions of food preservation experts! In my opinion, you're the best of the best.
    Every one of your videos are so educational and your detailed teaching methods are the best I've seen anywhere! You're presentations are so professional and well planned that I rarely have any additional questions. I just wanted to thank you so much for sharing all the knowledge you have acquired over your many many years of preserving foods in a sterile & approved safe way. By watching you and using your methods, I never fear that we will become ill from the foods we preserve.
    I never tire of your videos regardless of the length. I'm always so engrossed in them that I never notice the time, which always seem to fly by.
    You are the brightest diamond that shines in the food preservation world. Keep shining brightly!
    Thank you Diamond Rose 💎🌹, my new name for you.
    Love, prayers & appreciation from Texas. ❤️🙏🏼

  5. I use metric in all my digitizing/embroidery designs, quilting, you name it. It's so easy to figure out how long millimeters are vs 1.87-inches for example. So watching you use metric really made my day. It's just so easy. I've been making powders for ages. For example, making bone broth, after it is done and strained, I can the broth then I puree the leftover veggies and meats and pour the thick slush onto my dehydrator trays. When done I break up the sheets and run them thru the VitaMix. Lately I have been experimenting adding some of those powders to bread mix to cut way back on flour but make something interesting and delicious. Recently, I made Focaccia bread and smoked it in the smoker for 20 min at 400 degrees. It was eaten up in a flash. Anyway I have been putting these crazy things on my channel as well. You seem more excited about your powder craze than anything else you've done. You go girl!!!! Be healthy, stay safe and many blessings. Morgan

  6. Thank you so much for sharing your recipes! I cannot wait to store a bunch of these. I'm very sad about my latest freeze drying experience. I freeze dried four trays of my heirloom garden tomatoes. When I bit into one of the slices it was sour! I was devastated. I expected it to be sweet and flavorful. Have you had this experience?