Fresh Vegetable Bouillon
Make your own vegetable bouillon packed with rich flavors! Perfect for soups, stews, and sauces—this homemade blend is a game-changer for any dish.
Hey there, food lover! If you’re tired of store-bought bouillon that’s packed with preservatives, you’re in for a treat with this homemade vegetable bouillon recipe! Imagine cozying up in your kitchen, blending fresh veggies and herbs into a rich, savory broth that bursts with flavor. This delightful mix features vibrant carrots, aromatic onions, and the earthy goodness of garlic, all paired with a sweet ripe pear that adds a unique twist. Toss in a bunch of fresh parsley, rosemary leaves, and oregano, and you’ve got a fragrant herb medley that’ll elevate any dish.
With just a sprinkle of sea salt, ground black pepper, and a touch of dried spices like turmeric, tarragon, and paprika, this homemade bouillon packs a serious punch. Drizzle in some olive oil to bring it all together, and you’ll have a delicious base for soups, stews, or even risottos that’ll make your taste buds sing! So, grab your ingredients, and let’s whip up a batch of homemade bouillon that not only tastes amazing but also warms your soul!
Here’s What You Need To Make Bouillon
- Carrots
- Onion
- Fresh Garlic Cloves
- Ripe Pear
- Fresh Herbs: Parsley, Rosemary and Oregano
- Salt and Pepper
- Dried Spices: Terragon, Tumeric and Paprika
- Olive Oil
Recipe Substitutions And Notes
- Looking to elevate your homemade bouillon? Celery is a fantastic addition to this recipe, bringing that classic savory flavor. Don’t forget about fresh thyme—it’s an essential herb that enhances the richness of your bouillon.
- For those following a plant-based diet, nutritional yeast is a game changer. It adds a cheesy, nutty flavor that brings depth to your broth without any dairy. I personally love adding apple cider vinegar to my bouillon; it gives a delightful tangy sweetness that really brightens up the flavors.
- If you’re fresh out of pears, no worries! You can easily swap in an apple, which offers a similar sweetness and complements the other ingredients beautifully.
- Don’t skimp on the salt!
Here are some tips:
- When experimenting with new ingredients, always keep flavor balance in mind. Aim for a harmonious mix of sweetness, saltiness, and acidity to create a well-rounded bouillon.
- Don’t be afraid to get creative! Try out different combinations and discover what flavors resonate with you. It’s all about personalizing your homemade bouillon to make it uniquely yours!
Step by Step Process for Making Bouillon
Start by grabbing the freshest ingredients you can find! We’re talking about carrots, onions, garlic, and more. Toss everything into your food processor and pulse until it’s finely chopped. The finer, the better!
Now, heat some olive oil in a skillet over medium heat. Once it’s hot, add your chopped mixture. Stir occasionally and let those veggies cook down until they’re nice and soft—this should take around 10 minutes. Your kitchen is about to smell amazing!
If you’re planning to dehydrate the bouillon, spread that flavorful mixture evenly on your dehydrator trays. Let it dry until it’s crispy and brittle. If you’re skipping the dehydration step, give the mix a few more pulses in the blender to achieve a super fine consistency.
Once your bouillon is fully dehydrated, pop it into the blender again and pulse it until it turns into a fine powder. I like to put it back in the dehydrator just to make sure there’s no residual moisture left.
For the wet bouillon, stash it in an airtight container and use it within three weeks. If you want to keep it longer, freeze it in ice cube trays and transfer those cubes to a freezer-safe container. Perfect for easy portioning later!
For your dried bouillon powder, keep it in an airtight container where it’ll stay fresh for up to a year. This vegetable bouillon has so much flavor, you are going to want to use it on everything.
Frequently Asked Questions About Vegetable Bouillon
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Fresh Vegetable Bouillon
Ingredients
- 3 large carrots (tops and ends removed)
- 1 medium onion (peeled)
- 4 garlic cloves
- 1 ripe pear
- 1 bunch of fresh parsley
- 2 tbsp fresh rosemary leaves
- ¼ cup fresh oregano leaves
- 1½ tbsp sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried turmeric
- 1 teaspoon dried tarragon
- 1 teaspoon paprika
- 1 tbsp extra-virgin olive oil
Instructions
- Toss everything into a food processor except for the olive oil. Then, using the puree setting, blend it all until everything is finely chopped and nicely combined.
- Heat 1 tbsp extra-virgin olive oil in a large skillet over medium heat. Pour in the puree and cook, stirring occasionally, for about 10 minutes, until the veggies are soft and fragrant.
- To store wet, pulse the mixture in a blender, adding olive oil until it’s finely pureed. You can keep it in an airtight container in the fridge for a few weeks. Freeze in ice cube trays to keep it for up to a year.
- To dehydrate using a dehydrator, spread the mixture evenly onto the trays. Dehydrate at 140℉ for 6 hours. Once done, process it in a blender until it reaches a fine powder. If any moisture remains, spread the powder back onto the trays and dehydrate again. Store in an airtight container for up to a year.
- This recipe makes 2 cups of wet bouillon. Dehydrated it makes ¾ cup of powder. Use the bouillon in any recipe that calls for it.