There are four elements you need to make homemade vegetable bouillon cubes: vegetables, aromatics, fat, and salt.
The ratio between the salt and the other ingredients should be 1/4. In this recipe I used 1 kg. of vegetables and 250 gr. of salt.
- 2 medium onions
- 3 carrots
- 250 gr. of celery
- 1 small leek
- 2 cloves of garlic
- Virgin olive oil qb
- 250 of gr. Salt
I prefer to keep my homemade vegetable bouillon cubes simple to control my recipes but other ingredients can also be added to add a twist to your homemade vegetable bouillon cubes.
Step 1: wash the vegetables
Peel and wash all the vegetables.
Step 2: chop the vegetables
Chop all the vegetables in small pieces.
Step 3: cook the vegetables
Heat a pan with the virgin olive oil. Add onions and garlic and let it cook for few minutes, then add the remaining vegetables.
Let it simmer on over medium-low heat for about 20 minutes. Stir occasionally.
Step 4: add the salt
Add the salt. This will encourage all the excess liquid to release from the vegetable.
Let it simmer on over medium-low heat for another 20 minutes. Stir occasionally.
Step 5: blend it
Blend all the ingredients until a cream is formed.
Step 6: store your homemade vegetable bouillon
Store your homemade vegetable bouillon in ice cubes tray and store it in the freezer for up to 1 year.