How to Make Vegetable Stock Cubes!

If you’re looking for a chemical-free, flavourful stock to enhance your soups, stews, and sauces, this homemade vegetable stock is the perfect solution. Packed with fresh vegetables, herbs, and just the right amount of seasoning, it offers a healthier, preservative-free alternative to store-bought options. This recipe is also a fantastic way to use up excess, or those old, or not so perfect vegetables. This recipe ensures that nothing goes to waste, and you really can use whatever vegetables you like! Once prepared, these bouillon cubes can be frozen and stored for up to 6 months, making them a convenient and sustainable option for adding depth to your dishes whenever you need it.

Equipment:

Foil

Greaseproof Paper

Freezer Bags

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Instructions:

Step 1: Prepare the Vegetables
Start by thoroughly washing and lightly scrubbing all the vegetables to remove any dirt or residue.

Step 2: Chop the Vegetables
Finely chop all the vegetables. Make sure the carrots are chopped into smaller pieces, as they take the longest to cook. Separate the parsley stems from the leaves and chop both, setting aside the leaves for later use.

Step 3: Cook the Vegetables
Heat the oil in a large skillet over medium heat.
Sauté the onions and leeks for 3-5 minutes, until softened.
Add the rest of the vegetables (garlic, zucchini, carrots, celery, celeriac, parsley stems) and turmeric. Cover the skillet and let it simmer over medium-low heat for about 20 minutes, stirring occasionally.
Next, add the sea salt, stir, and continue cooking uncovered for another 20 minutes, stirring occasionally, until the mixture reduces.

Step 4: Blend the Stock
Add the parsley leaves, then blend the vegetable mixture until smooth using an immersion blender. Alternatively, you can transfer the mixture to a food processor.

Step 5: Freeze the Vegetable Stock
Line a baking tray with parchment paper and spread the blended mixture evenly across the tray.
Place the tray in the freezer for several hours, or until the mixture is completely solid.
Once frozen, cut the bouillon into cubes. Wrap each cube in foil or separate them with baking paper, then return them to the freezer for storage.
These homemade bouillon cubes can be stored in the freezer for up to 6 months.

This homemade vegetable bouillon is a convenient, flavour-packed alternative to store-bought cubes and will be a staple in your recipe rotation. It can be used to elevate a such wide range of dishes!

FAQs

How do I make my own veg stock cubes?
Cook chopped vegetables with aromatics and salt until soft and reduced, blitz to a paste, then freeze in silicone trays to form cubes. (Your recipe above walks through sauté → simmer → blend → freeze.)

How much water per stock cube?
Start with 1 cube for 250–300 ml hot water, then taste and adjust. Your cube size may vary, so treat this as a guide.

How long do homemade stock cubes last?
Freeze for up to 6 months in an airtight container or freezer bag. (Label the date.) Use straight from frozen—no need to defrost.

Can I make low-salt stock cubes?
Yes. Reduce the salt and freeze immediately for safety. Season dishes at the end of cooking rather than loading salt into the cubes.

What vegetables are best—and what should I avoid?
Best: onion, leek, carrot, celery, garlic, mushrooms, tomatoes, parsley stems, bay.
Avoid (or use sparingly): strong brassicas (broccoli, cabbage, kale) which can turn bitter, beetroot (dominates colour/flavour), very starchy veg (potato) which can make the stock cloudy.

Do I have to sauté first?
Sautéing onions/leeks briefly adds sweetness and depth. You can skip it, but flavour will be lighter.

Can I make these without a blender?
Yes: chop very finely, cook longer to soften, then mash well with a potato masher. You can also freeze as thin sheets and break off pieces.

Are these stock cubes vegan and gluten-free?
They’re naturally vegan and gluten-free (just vegetables, oil, and salt). Always check any extras you add (e.g., soy sauce) in your recipes.

How do I use stock cubes in cooking?
Dissolve in water for soups, stews, risotto, grains and sauces. Or drop a cube straight into a pan to loosen and enrich pan juices.

My stock tastes bitter—what went wrong?
Usually too many cruciferous veg or over-reduced browned bits. Next time, limit brassicas, remove any scorched pieces, and add a little tomato, mushroom, or a pinch of sugar to balance.

Can I add herbs and spices?
Yes—bay, thyme, rosemary, peppercorns, and parsley stems work well. Add delicate herbs (like basil) at the end or keep them for the dish itself.

What size should I freeze the cubes?
1–2 tablespoons per well is practical. Standard mini-cube trays are about 1 Tbsp (~15 ml); larger trays are 2 Tbsp (~30 ml).

How to Use the Vegetable Stock Cubes

Try it with these recipes

• Use 1 cube per 250–300 ml water in our Curried Cauliflower Soup for extra body and savoury depth.
• Melt ½–1 cube with a splash of hot water to make a quick pan sauce in Fragrant Thai Tofu & Basil Stir-Fry.

• Make a batch, then try it in our Spiced Lentil and Carrot Soup for a deeper, richer flavour.
• Cook grains in stock for extra taste—perfect for the black rice in our Blackened Salmon Bowl.
• Use a splash of stock to loosen pan sauces—handy for speedy stir-fries like our Garlic Chilli Prawns.