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.
Ingredients:
• 80-100g sea salt (adjust to your taste)
• 2 tablespoons olive oil (or neutral oil)
• 2 zucchinis (600g)
• 2 brown onions
• 2 leeks
• 4-5 garlic cloves
• 4 carrots (350g)
• 4 celery stalks (200g)
• 1 celeriac
• 40g parsley (separate the stems from the leaves)
• 1 tsp turmeric
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!