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Saturday, October 22, 2016

Vegetable Bouillon Paste

I found this idea on the internet, and I think it will quickly become a staple in my kitchen. This can be made with any of your favorite vegetables and is only limited by your imagination. The first time I made this, I only made a half batch and gave too much of it away to friends. Next time I will make the full 2 kilos so I don't run out of this so fast. So far, I have used it to make Chicken & Pasta Soup, Baked Potato Soup, and Spaghetti Sauce. I'm sure I'm going to find many more uses.

  • 250 grams leeks
  • 125 grams broccoli
  • 250 grams carrots
  • 125 grams sweet peppers
  • 125 grams onion
  • 4 to 6 garlic cloves
  • 125 grams parsley
  • 125 grams cilantro
  • 1 cup fine salt (I like to use our swimming pool salt because it is very fine and absolutely pure, no iodine, no fluoride, and no anti-caking ingredient)
  • Thoroughly wash all the vegetables and air dry as much as much as possible.
  • Coarse chop all the vegetables.
  • Smash and peel the garlic.
  • Rough chop the herbs.
  • Process all ingredients in a food processor until paste-like.
  • Weight the processed ingredients and add the appropriate amount of salt.
  • 2 kilos of ingredients (or 4.4 pounds) to 1 cup of salt
  • 1 kilo of ingredients (or 2.2 pounds) to ½ cup of salt
  • ½ kilo of ingredients (or 1.1 pounds) to ¼ cup of salt
The basic recipe makes three to four ½ pint jars (but it halves well)
Freeze in small jars, but keep one in the fridge for quick meals

Use 1 teaspoon per cup of water in your recipes.

I know it sounds like too much salt, but you'll have to trust me on this. The salt is a natural preservative and you have to use a sufficient quantity to prevent the growth of bacteria. The great thing about using this vegetable bouillon in a recipe is that you will not need any additional salt.

Think about adding basil, rosemary, oregano, spinach, kale, cauliflower, cabbage, sun-dried tomatoes, or anything else you like for some variation in the recipe. I'm sure you will come up with your favorite combination.

Credit to for this idea.

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