Like many other members of the food blog community, it had never once occurred to me to make homemade vegetable bouillon until I read Heidi’s post about it. Freedom from buying expensive, sodium-packed little cubes (or heavy, wasteful cans) containing unknown ingredients? Brilliant! I only made half a batch, but even this much is going to last me for months.
Per serving: 3 calories, 0g fat (0g sat), .7g carbs, 0g fiber, .1g protein
- 3.5 oz. / 100g carrots, peeled and chopped
- 3.5 oz. / 100g fennel bulb, chopped
- 2.5 oz. / 75g leeks, sliced and well-washed
- 1.75 oz. / 50g celery root (celeriac), peeled and chopped
- 1.75 oz. / 50g celery, chopped
- 1.75 oz. / 50g shallots, peeled
- .5 oz. / 15g sun-dried tomatoes
- 2 garlic cloves
- 3.5 oz. / 100g fine grain sea salt
- 1 oz. / 30g cilantro, loosely chopped
- .75 oz. / 20 g flat-leaf parsley, loosely chopped
- Combine the first eight ingredients (through garlic) in a food processor.
- Pulse about twenty times. Add the salt and pulse a few more times. Then add the cilantro and parsley...
- ...pulse to combine, and then process to a moist paste.
- Transfer to a freezer-safe container.
- You can keep it in the fridge for a few days, then move it to the freezer.
- To use, mix one teaspoon of the bouillon with 1 cup water, and presto, instant homemade vegetable broth!
- It doesn’t solidify, so you can use it straight from the freezer.
Simple, fresh, economical, and all-natural—you can’t go wrong.
Be sure and come back on Friday to see a delicious soup in which you can put this bouillon to perfect use!