Homemade Vegetable Bouillon Cubes
You cook down everyday vegetables with olive oil, blend into a thick paste, then freeze into cubes. You drop a cube straight into soups, sauces, rice, beans, or braises for fast flavor.
Equipment
- 1 Large frying pan or wide sauté pan with lid Wide surface helps moisture evaporate faster.
- 1 Lid for pan You simmer covered first, then uncovered to reduce.
- 1 Cutting Board Use a stable board with a damp towel underneath.
- 1 Chef’s knife, 8 to 10 inch For fast, even chopping.
- 1 Vegetable peeler For potatoes and carrots.
- 1 Measuring cup spoons or kitchen scale Parsley is measured as 30 g.
- 1 Wooden spoon or silicone spatula For frequent stirring.
- 1 Immersion blender (stick blender) Blend directly in the pan off heat.
- 1 Ice cube tray or small silicone freezer mold Silicone releases cubes easier.
- Parchment paper Opyional (Only needed if freezing in a tray instead of molds).
- 1 Small tray or shallow pan Optional (If using parchment method).
- Freezer-safe container with lid or zip bags Optional (For long-term storage of cubes._
- Permanent marker and labels Optional (Date your batch and note “salty”).
Ingredients
- 2 tbsp Olive oil Use enough to coat the pan.
- 2 medium Onions Finely chopped.
- 2 medium potatoes Cut into small cubes.
- 2 medium zucchini Cut into small cubes.
- 3 medium carrots Cut into small cubes.
- 3 stalks celery Slice thin, include leaves if you have them.
- 4 cloves garlic Chopped
- 2 tsp salt Add to taste, start smaller, you can add more after blending.
- 30 g parsley Finely chopped, stirred in after blending.
Instructions
Prepare your vegetables
- Peel the potatoes and carrots
- Chop the onions fine so they soften fast.
- Dice potatoes, zucchini, and carrots into small, even cubes; aim for 1 cm pieces. This helps everything cook at the same speed.
- Slice celery thin and chop the garlic.
- Chop parsley and set it aside; you add it after blending to keep its flavor fresher.
Cook down into a concentrated base
- Put a large pan on medium heat and add a little olive oil.
- Add the chopped onions.
- Sauté until soft and glossy; stir often so they do not brown.
- Add the diced potatoes. Stir and cook for 5 minutes. This starts building a thicker base for cube texture.
- Add zucchini, carrots, celery, and garlic. Stir well.
- Cover with a lid and simmer for 15 minutes. Stir regularly so nothing sticks and the vegetables cook evenly.
Reduce moisture for better cubes
- Remove the lid. Add salt. Continue simmering uncovered for 10 to 15 minutes. Stir often. You want less water and more concentration so the paste freezes into firm cubes instead of icy ones.
Blend, portion, freeze
- Turn off the heat. Let the pan cool 2 minutes so blending is safer.
- Blend with an immersion blender until smooth. Scrape down the sides as needed.
- Stir in 30 g chopped parsley and mix well.
- Portion the paste into an ice cube tray or silicone mold.
- Freeze until completely solid. Pop cubes out and store in a freezer-safe container or bag. Keep frozen.
Notes
- Dice Size: Keep your dice small. Big chunks leave you with a watery mix and weak cubes. Aim for 1 cm pieces.
- Salt Control: Control salt early, then adjust after blending. Start with less salt, taste, then add more. This paste concentrates flavor.
- Reduction is Key: Do not skip the uncovered simmer. That 10 to 15 minutes drives off water and makes cubes freeze firmer.
- Safety: Cool a bit before blending. Hot steam can splash and burn you. Blend off heat and keep the blender head fully submerged.
- Molds: Use silicone molds if you can. You will release cubes faster and cleaner than rigid plastic trays.
- Storage: Store cubes airtight. Freezer air causes freezer burn and dull flavor. Press air out of bags.
- Usage: How much to use: start with 1 cube for a small pot, then add more only if you need it. You can always add, you cannot remove.
- Herbs: If you want a stronger “broth” taste, add herbs you like during simmering, then blend, for example thyme or rosemary, but keep amounts small so you do not overpower everything.