How to Make Homemade Vegetable Bouillon
For Quick and Easy Soups
Hi Sweet Friends,
I stopped buying vegetable bouillon cubes years ago and decided just to start making my own. This recipe isn’t exactly for a cube. It’s actually a paste, but it works the same way as the cubes.
You can add a teaspoon of the bouillon paste to a mug of hot water for an instant soup or add it to your soup pot if you want to skip having to chop up your onions, carrots, and celery.
The bouillon paste is quite versatile and can add a little punch of flavor to almost anything. Try adding a bit when you’re making spaghetti sauce or sautéing a chicken breast.
Step-by-step instructions
Watch this YouTube video as I walk you through the step-by-step process of making Homemade Vegetable Bouillon.
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Love,Mary ♥
You can print the recipe below.
How to Make Homemade Vegetable Bouillon
Ingredients
- 1 Leek, sliced white part only
- 3 Carrots, sliced
- 3 stalks Celery, sliced
- 1 bunch Parsley, chopped
- 1 cup Sun-dried tomatoes
- 2 cups Fine ground sea salt
Instructions
- Add all the vegetables to a food processor and process for approximately 1 minute, scraping down the sides halfway through the processing. The vegetables should be finely ground.
- Add the salt to the food processor along with the chopped vegetables and process for approximately 1 minute, scraping down the sides halfway through the processing.
- The final product should resemble wet sand.
- Decant approximately 1 cup into a small jar to keep in the refrigerator.
- Store the remaining 2 cups in the freezer. Transfer to the refrigerator when needed.
- To use, add 1/2 to 1 teaspoon of bouillon mixture to 8 ounces of hot water to make a vegetable broth.
Notes
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