Homemade Veggie Bouillon Recipe

Name: Homemade Veggie Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces / 150 g leeks, sliced and well-washed; 7 ounces / 200g fennel bulb, chopped; 7 ounces / 200g carrot, well scrubbed and chopped; 3.5 ounces / 100 g celery; 3.5 ounces / 100g celery root (celeriac), peeled and chopped; 1 ounce / 30g sun-dried tomatoes; 3.5 ounces / 100g shallots, peeled; 3 medium garlic cloves; 9 ounces / 250g fine grain sea salt; 1.5 ounces / 40 g flat-leaf parsley, loosely chopped; 2 ounces / 60g cilantro (coriander), loosely chopped

Servings: persons

5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped

1
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
2
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
3
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

126

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces / 150 g leeks, sliced and well-washed, 7 ounces / 200g fennel bulb, chopped, 7 ounces / 200g carrot, well scrubbed and chopped, 3.5 ounces / 100 g celery, and more.

Yes, Homemade Veggie Bouillon falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Veggie Bouillon

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