Homemade Vegetable Bouillon

This isn’t the most attractive recipe I’ve made, but its lack of aesthetic appeal is definitely made up for in convenience and taste. This “bouillon” is more like a paste made of vegetables and salt; it can be kept in the freezer and used anywhere you’d use stock or bouillon, or anytime you need some salt and extra flavor.

Ingredients
3 cloves garlic
2 oz celery (I like to use the leafy ends)
2.5 oz leeks (Japan notes: I use negi, or “long green onion”)
3.5 oz carrots
1/3 oz parsley
2 oz tomato, chopped (canned is okay)
1 oz spinach leaves
2 oz onion
2.5 oz salt

Note on ingredients: I used what I had leftover and what was on sale at the grocery store today. You can vary this up using different green and colored vegetables to get the flavor you like.

Instructions

Blend all vegetables in a food processor until finely ground. Add salt and mix well.

Store in the freezer; the salt will prevent the paste from freezing through.

To use: I like 1 tsp of bouillon to 1 cup of water, but adjust this to taste.

This recipe makes a good quantity; about 2 cups. That would be 96 tsp, resulting in about 96 cups (= 6 gallons) of stock. Feel free to cut down the amounts to make less.

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