Homemade Vegetable Bouillon Cubes — Natural Cubitos de Caldo de Verduras

Versión en Español

Homemade vegetable bouillon cubes are a concentrated paste of garlic, onion, scallions, leek, celery, carrots, cilantro, turmeric, black pepper, and salt sautéed in oil, cooked down, blended, frozen, and cut into cubes. They take 15 minutes of preparation and 20 minutes of cooking, plus 6 hours of freezing, and make 30 cubes.

A natural alternative to store bought bouillon full of sodium, MSG, and preservatives, that adds body and a subtle umami base to soups, rice, sauces, and stews.

How to Make Vegetable Bouillon Cubes?

The vegetables are cooked with spices until their juices reduce, blended into a thick paste, frozen in a tray or ice cube molds, and stored individually.

Nutritional Information

Each 20 g cube contains approximately 15 kcal, 0.5 g of protein, 0.3 g of total fat, 0 mg of cholesterol, 3 g of carbohydrates, 1 g of sugars, and 240 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Vegetable Bouillon Cubes Recipe

Preparation: 15 minutes (plus 6 hours freezing)
Cooking: 20 minutes
Servings: 30 cubes

Ingredients

• 10 fresh garlic cloves
• 5 scallion stalks
• 2 celery stalks
• 2 carrots
• 2 tablespoons of vegetable oil
• 1 large onion
• 1 leek
• 1 tablespoon of salt
• 1 teaspoon of ground turmeric
• 1 teaspoon of black pepper
• 1 bunch of cilantro with stems

Instructions

1. Peel the garlic. Heat the oil in a large skillet over medium heat and sauté the garlic until golden, without burning it. Add the onion cut into wedges and the scallions, mix, and cook for 2 to 3 minutes.

2. Add the chopped leek, celery, and carrots, then the salt, turmeric, pepper, and chopped cilantro with stems. Cover and cook over medium heat for 10 minutes, until the liquid evaporates without drying out.

3. Blend everything into a thick paste. Spread it on a flat tray lined with parchment paper or in ice cube molds, smooth the top, and freeze for at least 6 hours.

4. Cut into 3 to 4 cm cubes, wrap each one in foil, store them in a zip top bag, and keep frozen for up to 3 months for the best flavor.

Additional Tips

Vary the vegetables

Add tomato, bell pepper, or mushrooms, and for more umami a little soy sauce or nutritional yeast before blending.

Pair turmeric with pepper

Turmeric adds a golden color, and black pepper improves the absorption of its active compounds.

Avoid sticking

Freeze them completely before wrapping, and use parchment paper as a first layer under the foil.

Frequently Asked Questions (FAQs)

1. How does freezing affect the flavor?

The cubes keep their best flavor for about 3 months. After that they are still safe but can pick up freezer flavors.

2. Which oil should I use?

Extra virgin olive oil adds flavor, while sunflower or avocado oil is more neutral. Avoid strongly flavored oils.

3. Why do the cubes stick to the foil?

Let them freeze completely before wrapping, and use parchment paper first or lightly oil the foil.

History of Bouillon

Dehydrated broths and industrial bouillon cubes were developed in 19th century Europe, but making concentrated broths at home has long been part of Italian, French, and Latin American cooking.

Did You Know?

Turmeric’s main compound, curcumin, is absorbed better when combined with black pepper.

Recommended

• Homemade Bone Broth Recipe
• Chilean Chiloé Potato Broth Recipe
• Chilean Chancho Borracho Recipe
• Chilean Fermented Cacho de Cabra Hot Sauce Recipe