Vickys Homemade Vegetable Bouillon/Stock Powder, Gluten, Dairy, Egg & Soy-Free

1. 1

   Peel, trim and roughly chop all the vegetables and trim the herbs.

2. 2

   Put into a food processor and blend, pulsing until a small, rough chop forms.

3. 3

   You'll need to do this in batches and transfer the ones you've done into a bowl

4. 4

   Once all of the vegetables are processed and stirred together, return to the food processor with the salt and process until a thick wet paste forms but individual bits of vegetables remain distinct

5. 5

   Transfer to very clean storage containers and freeze.

6. 6

   Because of the salt, the bouillon will be very easy to scoop out a spoonful at a time

7. 7

   To use, mix 1 teaspoon of bouillon with 240mls water for a delicious soup stock.

8. 8

   Makes around 200 teaspoon servings

* Per serving · 4 servings · Values may vary.

No additional tips available.