Vegetable Bouillon
This homemade Vegetable Bouillon is quick and easy to make, and it’s really great to have on hand for recipes that call for vegetable stock.
BOUILLON
When this vegetable bouillon is simmered with water it turns into a rich bouillon broth that adds a burst of flavor to any recipe.
HOMEMADE BOUILLON
A good homemade bouillon is a mix of vegetables and herbs that are pureed into a concentrate mixture. This vegetable bouillon makes homemade vegetable stock that’s ‘better than any canned or boxed vegetable stock out there. It tastes fresher, it’s healthier and it has less sodium than the canned or boxed version. You can freeze this pureed bouillon concentrate in ice cube trays to make frozen bouillon cubes. Store them in freezer bags to have on hand to add the bouillon cubes to your recipes.
BOUILLON INGREDIENTS
This vegan bouillon recipe is very versatile. You can switch the ingredients up and add your favorite veggies to the mix. You can add sun-dried tomatoes, garlic, red pepper, turnips, and shallot.
- 3 celery stalks, coarsely chopped
- 1 large carrot, coarsely chopped
- 1/2 brown onion, coarsely chopped
- 1 leek, white and light green parts only, sliced
- 3-4 sprigs of parsley, coarsely chopped
- 1-2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
HOW TO MAKE VEGETABLE BOUILLON
- Place all of the ingredients in a food processor and process until pureed.
- Store in a jar in the refrigerator or freeze in ice cube tray for homemade vegan bouillon cubes to store in the freezer.
WHAT IS A BOUILLON CUBE
Typically a bouillon cube is a dehydrated or powdered concentrated cube of “instant” vegetable, chicken or beef broth. But with this homemade bouillon, you can freeze the bouillon paste in ice cube trays to make frozen bouillon cubes. They’re so convenient to add to soups, stews, quinoa and rice recipes when you need make a vegetable broth or add flavor to your base.
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Vegetable Bouillon
This homemade Vegetable Bouillon is quick and easy to make, and it's really great to have on hand for recipes that call for vegetable stock.
Ingredients
- 3 celery stalks, coarsely chopped
- 1 large carrot, coarsely chopped
- 1/2 brown onion, coarsely chopped
- 1 leek, white and light green parts only, sliced
- 3-4 sprigs of parsley, coarsely chopped
- 1-2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
Instructions
- Place all of the ingredients in a food processor and process until pureed.
- Store in a jar in the refrigerator or freeze in ice cube tray and store in a freezer plastic bag.
Hello Deborah,
I just found your site, love it! How do use this bullion? A tablespoon per cup of water? Thank you and God bless.
Hi Tina…yes – 1 tablespoon to 1-1/2 tablespoons per cup. The cubes are a little more that a tablespoon – I use one cube per cup.
What a fantastic idea! I am super sensitive to yeast, so commercially made veggie bullion don’t work for me. And your recipe lets me control the amount of salt, too! I look forward to trying this when my local farm market is in full swing! Thank you, thank you, thank you!