Passport, I made a fabulous butternut pumpkin and chickpea soup last week, using about 2 tablespoons of vegemite as the "stock" base.
The flavour was just wonderful
The only reason I did this was because I was scraping out the last of the 1.5kg tub that was about 9 months old and I have quite a few tubes in the cupboard.
If you are in Oz, then this is an economical and tasty soup base, but if you have to pay Canadian or US prices, then just use a stock-cube!
My boys eat vegemite toast everyday (it is also good with some avocado). If I have any unopened tubes when we are about to leave, I'll post here!