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Homemade vegetable bouillon

February 24, 2010

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.

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!

Yield: about 1 3/4 cups. Per 1-tsp. serving: 3 calories, 0g fat (0g sat), .7g carbs, 0g fiber, .1g protein.

Use this in…
Moroccan harira stew
Chickpea lentil slow-cooker stew
White bean garlic soup

9 Comments leave one →
  1. February 24, 2010 3:40 pm

    That is awesome! I am so going to make that! Store bought veggie broth is so expensive. Quick question though, how long will it last in the freezer?

  2. February 24, 2010 3:50 pm

    I’d say 2-3 months, at least. It’ll probably take me even longer than that to use it all, though!

  3. February 24, 2010 6:42 pm

    This is brilliant!

  4. Em Crouch permalink
    February 25, 2010 7:27 am

    Let me know how it tastes! I’ve made homemade veg stock, but never bouillon. Sounds yummy!

  5. Teresa R. permalink
    February 25, 2010 12:08 pm

    This is a great idea! I keep using these chicken bouillon cubes for soups, and I’m sure there are so many weird chemicals in them…I’ll have to give this a shot.

  6. February 25, 2010 3:25 pm

    This is brilliant! And so easy… I’ve made stock from scratch and am always disappointed in myself because it never seems to taste very good, but I think you’ve shown me what I do wrong (keeping in mind, of course, that this is bouillon and not stock): salt! I’m now positive that it’s the lack of seasoning that has made my stock taste of little more than water.

    Thank you! Plus, this takes many less hours than stock… 😀

  7. March 5, 2012 1:36 pm

    I was looking for a good vegetable stock recipe, and this is a much better option.


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