Wednesday, February 24, 2010

Homemade vegetable bouillon

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

Stumble Upon Toolbar


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

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

  4. 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.

  5. 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... :D