I love making soup. Not only is it a great way to end a chilly day, it can be a great one-pot meal and a useful vehicle for leftover meats and veggies. So, I find myself making soup at least once a week.
The only problem is that flavoring the broth can take a long time. Hours of boiling to make stock or you can buy those little instant bouillon cubes. I don’t usually have the time to make stock, and I don’t want to use the store-bought ones, so this recipe for homemade instant bouillon cubes has become my new at least once a week favorite shortcut.
If you know anything about store-bought bouillon cubes, you know why I don’t want anything to do with them. They’re packed with salt – usually MSG – and little else. There’s no redeeming value to them, in terms of health benefits, and frankly they don’t taste like anything other than salt.
And that’s why these homemade instant bouillon cubes blow them out of the water in every category. First of all, they are made of all natural ingredients: vegetables! Secondly, they’re super easy to make.
Aside from skipping the major salt content in store-bought versions, you’re getting positive health benefits of vitamins and minerals in your bullion cube. Plus, you get the complex flavor of a variety of different kinds of vegetables, rather than just salt.
So, let me show you how easy it is to use these homemade bouillon cubes. Let’s say you just got home from a long day at work and it’s one of those cold rainy days and you just want to cuddle up on the couch with a warm bowl of soup…
Now here’s the cool thing: let’s say last night’s chicken has an Asian-flavored sauce. Now your soup will have an Asian flair to it! The vegetable bullion is a neutral vegetable flavor that goes with any cuisine.
You could even stir in something like curry paste for an ever more bold flavor. But even if your chicken or turkey or pork or whatever is just plain, this soup will still have great flavor because you used your homemade bouillon cube. If you have any veggies leftover, cut them into bite sized pieces and throw them in too. Boil until the protein and added veggies are warmed through – probably not more than 3-5 minutes – and – voila! – homemade soup. How easy was that?!
And best of all, you know that it’s Paleo, packed with vitamins and nutrients, homemade from the bottom up, and not just packed with salt from some store-bought cube.
Enjoy your soup!
- 3 medium carrots, coarsely chopped
- ½ cup chopped leeks
- ½ cup celeriac, peeled and diced
- ½ medium onion, quartered
- 2 garlic cloves
- 3 celery stalks, chopped
- 4-5 cherry tomatoes or one medium tomato, chopped
- ½ cup fresh parsley, coarsely chopped
- 3 ½ tbsp salt
- Place first five ingredients in a blender and blend until smooth. If your blender has a tamper, use it to press down the ingredients.
- Add the rest of ingredients and pulse until a moist paste is formed.
- Pour into ice cube tray and freeze until solid.
- Use 1 cube of bouillon per 1 cup hot water.