Description
These healthy homemade vegetable bouillon cubes are bursting with flavor, vegan, nightshade-free, and perfect for batch cooking. Freeze, store, and use them anytime to add instant flavor to your meals.
Ingredients
- 6 tablespoons extra virgin olive oil (for cooking)
- 2 tablespoons extra virgin olive oil (added after cooking)
- 2 yellow onions
- 1 leek
- 1 fennel bulb
- 5 celery ribs
- 3 carrots
- 2 parsnips
- 1 sunchoke (optional)
- 1 thumb-sized piece fresh ginger
- 1 thumb-sized piece fresh turmeric
- 15 grams dry mushrooms
- 1/2 teaspoon dry rosemary (or a few sprigs fresh)
- 1/2 teaspoon dry thyme (or a few sprigs fresh)
- 1 tablespoon Himalayan or sea salt
- 1/2 teaspoon freshly crushed black peppercorns
- 1 teaspoon black garlic powder
- 2 bay leaves
- 1 large bunch fresh parsley
- 1 tablespoon apple cider vinegar
Instructions
- Wash and chop all the vegetables and prepare herbs and spices.
- Heat 6 tablespoons of olive oil in a large skillet. Add all ingredients except parsley, apple cider vinegar, and the remaining 2 tablespoons of oil.
- Sauté over medium-high heat for a few minutes. Cover and cook on medium for 10 minutes.
- Uncover, stir, and cook for another 10 minutes. When the vegetables begin to stick, reduce heat to low-medium, cover again, and cook for 10-20 more minutes, until all the vegetables soften but are not mushy.
- Turn off heat. Stir in chopped parsley, the remaining 2 tablespoons of olive oil, and apple cider vinegar. Let cool.
- Blend into a smooth paste using a high-speed blender or food processor.
- Spread the mixture into silicone molds or a tray and freeze until solid.
- Portion into 1/8-cup cubes (about 30 grams each). Wrap and store in freezer-safe bags for up to 4 months.
Notes
- This recipe makes approximately 30 cubes, each about 1/8 cup or 30 grams in weight.
- To make broth or stock, dissolve 1 cube in 1 cup of hot water. Use 2 cubes for a more concentrated flavor, depending on your taste and the dish.
- The salt content in this recipe is intentionally kept moderate to allow flexibility in seasoning. Adjust the salt to taste when using the cubes in recipes.
- For freezing, I use the Souper Cubes Half-Cup Tray with six compartments, then cut each frozen block into four equal pieces.
- You can also use ice cube trays for smaller portions. Just keep in mind that smaller cubes may require less water when making broth.
- Store wrapped cubes in freezer-safe silicone or plastic bags for up to 3–4 months. Keep frozen until ready to use.
