Make Your Own Veggie Bouillon
Like broth, bouillon adds extra flavor to your dishes but takes up less space than broth making it easier to store. Make it yourself and customize it with your favorite herbs and veggies – you’ll never buy it in the store again!
I use homemade frozen bouillon cubes almost everyday. It elevates a soup or stew by taking the flavor up a notch. Even better, bouillon can add a bold flavor to rice and grains or even casseroles. Just mix in a tablespoon or two of bouillon in with the water you use to cook your rice in.
Store bought veggie bouillon can be expensive, full of salt and some have ingredients that many people are trying to avoid. It’s so easy to make you won’t believe that more people don’t make it themselves. Plus you can vary it to fit with the veggies and herbs you have on hand.
My most recent batch contains onion, carrots and mushrooms as the base. I also added some fresh parsley, marjoram and rosemary as my herb blend. It’s not pretty, but this is no beauty contest – flavor is all that counts here!
Here are a few suggestions for your bouillon:
Use any combination of these cut in medium pieces to make the base:
- 1 onion, cut into quarters
- 3 carrots
- 2 stalks celery
- 1 cup mushrooms
- 1 small celery root
- 1 small turnip
Grab a large handful of any of the following herbs:
- cutting celery
- lemon balm
Options to add after cooking:
- 1/2 cup nutritional yeast
- fresh herbs
For this recipe I do not cook my veggies in water or oil in the oven, but you can certainly drizzle some olive oil if that suits you. In fact you can top it with some salt and pepper too. Typically I leave them out of my bouillon since I’ll be adding it to the dish I’m cooking. Layer the chopped veggies on the bottom of a Dutch oven and cook covered on 350 for 1 hour or until the veggies are soft.
I usually make my bouillon in a 4 quart slow cooker – just cook on low while you are asleep or at work, about 8 to 9 hours. If you think you will be gone extra or your slow cooker cooks hot just add 1/2 cup water to be on the safe side.
Once the veggies are cooked, remove any tough herb stems like rosemary or thyme that will not puree. Add it all to your food processor or a strong blender. This is the time to add salt, pepper, fresh herbs or nutritional yeast. The nutritional yeast adds another layer of depth and is my favorite addition.
Store what you think you will use in a week in the fridge in a covered jar. Put the rest in ice-cube trays and freeze. Once the cubes are solid remove them from the trays and put in a freezer bag. Use twice as much as you would store-bought bouillon. I use 2 to 3 ice cubes for a large pot of soup.