Homemade Veggie Bouillon
Elevate your cooking with this easy, Homemade Veggie Bouillon recipe—a flavor-packed kitchen staple that transforms fresh, wholesome vegetables into a versatile seasoning paste. Featuring nutrient-rich carrots, celery, leeks, and garlic, plus fragrant herbs like thyme and parsley, this bouillon offers a burst of natural, savory flavor in every spoonful. A touch of salt preserves the mixture, while optional mushrooms add a delightful umami depth. With just 20 minutes of prep time and a quick blend in your food processor, you’ll create a paste that’s perfect for soups, stews, sauces, and beyond. Store it in the fridge or freezer for an effortless way to enhance your favorite dishes with homemade goodness!
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Recipe Information
Ingredients
- 2 medium Carrots
- 2 Celery stalks
- 1 large Leeks
- 1 medium Onion
- 4 Garlic cloves
- 1 bunch Parsley
- 4 sprigs Thyme
- 1 Bay leaf
- 200 grams Salt
- 2 tablespoons Olive oil
- 100 grams Mushrooms (optional for umami)
Instructions
Wash and peel the vegetables as necessary (e.g., carrots, onion, garlic) and trim any tough ends.
Roughly chop the carrots, celery, leeks, onion, garlic, and mushrooms (if using) into small pieces for easy blending.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add all the chopped vegetables and sauté for about 5-7 minutes until fragrant and slightly softened.
Strip the thyme leaves from the sprigs and add them to the skillet along with the parsley and the bay leaf. Stir well.
Remove the skillet from heat and allow the mixture to cool slightly.
Transfer the cooked vegetables and herbs to a food processor or blender. Add the salt and blend until a smooth paste forms. Scrape down the sides of the blender as needed to ensure even mixing.
Transfer the bouillon paste to an airtight glass jar or container. Store it in the refrigerator for up to 3 months or freeze in ice cube trays for longer storage.
To use, dissolve 1 tablespoon of the bouillon paste in 1 cup of boiling water or adjust to taste for your recipe.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78899 mg | 3430% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
