Homemade Veggie Bouillon

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This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, i will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.

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Steps

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Place the first four ingredients in your food processor and pulse about twenty times.

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Add the next four ingredients , and pulse again.

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Add the salt , pulse some more.

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Then add the parsley and cilantro.

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You may need to scoop some of the chopped vegetables on top of the herbs , so they get chopped.

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Mine tended to want to stay on top of everything else , initially escaping the blades.

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You should end up with a moist , loose paste of sorts.

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Keep 1 / 4th of it in a jar in the refrigerator for easy access in the coming days , and freeze the remaining 3 / 4 for use in the next month.

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Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.

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Start by using 1 teaspoon of bouillon per 1 cup , and adjust from there based on your personal preference.

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Makes roughly 3 1 / 2 cups.

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Ingredients

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leeks, fennel bulbs, carrots, celery, celery root, sun-dried tomato, shallots, garlic cloves, sea salt, flat leaf parsley, cilantro