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2 from 1 vote

Homemade Vegetable Bouillon Paste

This homemade vegetable bouillon paste is quick and easy to make. When it is simmered with water it turns into a rich bouillon broth that adds a burst of flavor to any recipe.
Prep Time12 mins
Cook Time12 mins
Blend and store5 mins
Total Time29 mins
Course: Condiments
Cuisine: American
Keyword: bouillon, flavor enhancer, sauces
Servings: 24 3 tablespoons
Calories: 30kcal
Author: Kiki Simpson, Healthy Sexy Kitchen

Ingredients

  • 12 ounces onions, leeks or shallots rough chopped
  • 6 medium carrots rough chopped
  • 6 celery stalks rough chopped
  • 6 cloves garlic peeled
  • 4-6 ounces celery root (celeriac) rough chopped, optional
  • 1-3 small hot chile peppers rough chopped, optional
  • 1 teaspoon whole black peppercorns
  • 1/2 cup chopped fresh herbs I used thyme, marjoram and parsley. If using dried herbs, reduce amount to 1-2 tablespoons.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed ground or whole
  • 2 tablespoons mushroom powder just grind a few dried mushrooms of choice, optional
  • 1/2 red bell pepper can use any color you like
  • 2 ounces sun-dried tomatoes preserved in oil or re-hydrated
  • 1/4-1/2 cup nutritional yeast I used 1/4 cup
  • 1 teaspoon salt

Instructions

  • Add onions, carrots, celery, garlic, celery root, chiles and peppercorns to a dry pot or skillet. Cook, covered, over low heat, for about 10 minutes or until slightly browned, stirring occasionally. You don't want anything to burn. Turn up the heat a little and add a tablespoon or two of water (more, if needed) and continue to cook, covered, until vegetables are somewhat soft, but not mushy - 2-3 minutes. Don't let vegetables burn or dry out.
    If using an Instant Pot, add 1/2 cup water along with vegetables, cook on manual for 8 minutes with natural release. Let cool slightly.
  • Transfer cooked vegetables to a food processor or blender (I used a blender) and add the remaining ingredients and blend until smooth.
    You may need to add a small amount of water to get things moving. Do not add too much. You want it to be a paste.
  • Store some (the amount you think you will use) in a clean jar for use in the next week or so (keep refrigerated). Freeze the remainder in ice cube trays. Once frozen transfer the cubes to a freezer bag or container. They should keep frozen for up to 3-4 months.