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Vegetable bouillon recipe
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Vegetable bouillon recipe

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 24 cubes
Calories: 22 kcal
Course: Others

Ingredients

  • 2 Tablespoon olive oil
  • 3 bay leaf
  • 6 oz salt
2.2 lb Mixed Vegetables
  • 2 carrot
  • 1 zucchini
  • onion
  • 1 potato
  • 4 celery sticks
  • 5 oz pumpkin

Instructions

    Cup of Yum
  1. Wash and chop vegetables into 1/2-inch pieces.
  2. Heat olive oil in a large skillet over medium. Add vegetables and bay leaf and cook for 30 minutes, until very soft.
  3. Remove the bay leaf. Transfer vegetable mixture to a high-speed blender and puree until completely smooth.
  4. Return pureed vegetables to skillet and cook for 15 more minutes, stirring frequently, to evaporate excess liquid.
FOR CUBES:
  1. Pour mixture into a baking pan lined with parchment paper. Freeze until solid.
  2. Cut into cubes and wrap individually in tin foil. Transfer to an airtight container for storage.
FOR POWDER:
  1. Spread the pureed mixture onto dehydrator trays or baking sheets lined with parchment.
  2. Dehydrate at the lowest temperature, around 140°F or 60°C, can take between 8 and 12 hours.
  3. Transfer to a high-powered blender or food processor and pulse to a fine powder. Store in a sterilized dry jar.