Homemade Vegetable Bouillon Cubes
Make flavorful homemade vegetable bouillon cubes with roasted vegetables, fresh herbs, white miso, and porcini mushroom powder. No potatoes, added sugar, or starch. Freeze in convenient portions for soups, stews, sauces, and everyday cooking.
Ingredients
Vegetables and aromatics
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 medium onion quartered
- 2 shallots halved
- 1 small leek sliced
- 1 red bell pepper chopped
- 1 small eggplant cubed
- 1 whole garlic bulb
- 2 tablespoons olive oil
Herbs and seasonings
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground white pepper
- 1 teaspoon dried porcini mushroom powder
- 2 tablespoons white miso paste
- 1 bay leaf removed before blending
- Salt to taste, if needed
Optional herbs
- 2 fresh sage leaves
- 3 –4 fresh basil leaves
- 1 spring onion chopped
Instructions
- Preheat the oven. Preheat your oven to 200°C (392°F).
- Roast the garlic. Cut the top off the garlic bulb, drizzle with a little olive oil, and wrap loosely in foil. Roast for 25–35 minutes, until soft and golden. Allow to cool slightly, then squeeze out the cloves.
- Prepare the vegetables. Wash and chop the carrots, celery, onion, shallots, leek, red bell pepper, and eggplant into pieces.
- Roast the vegetables. Arrange them on one or two large baking trays. Drizzle with the remaining olive oil and toss to coat. Roast at 200°C (392°F) for 30–40 minutes, turning halfway through, until tender and lightly browned.
- Prepare the herbs. Chop the fresh herbs and measure the dried seasonings.
- Blend the ingredients. Transfer the roasted vegetables and garlic to a food processor. Add the herbs, spices, porcini mushroom powder, and white miso paste. Blend until a thick, relatively smooth paste forms. Work in batches if necessary.
- Portion the bouillon. Spread the paste evenly into silicone trays, approximately 1.5–2 cm (½–¾ inch) thick.
- Freeze. Freeze for approximately 4–6 hours, until firm. If using a container, cut the firm mixture into individual squares.
- Store. Transfer the frozen cubes to an airtight freezer-safe container or bag. Label with the preparation date and keep frozen at -18°C (0°F).
