EASY VEGGIE BOUILLON

I hate buying liquid broth or bouillon because it’s expensive, is in wasteful packaging, and has too much salt. This recipe freezes great, so you can have some on hand whenever you need it. This is a great bouillon to make if you’re not a big fan of nutritional yeast, and you can use it wherever bouillon is called for in this book or your own recipes.

SOY-FREE GLUTEN-FREE OIL-FREE

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 45 minutes for oven, 20 minutes for stove top

YIELD: 3 to 4 cups (700 to 950 g)

INGREDIENTS:

• 1 medium onion, chopped
• 4 medium carrots, chopped (peeled if not organic)
• 5 stalks celery, chopped
• 1/2 cup (35 g) sliced mushrooms
• 1 cup (235 ml) water
• 1/2 teaspoon ground rosemary or 2 teaspoons fresh
• 1/2 cup (30 g) fresh parsley
• Salt, to taste
• Other fresh herbs (optional)

INSTRUCTIONS:

1. Cook the veggies either in the oven or on the stove, following the directions below.

OVEN DIRECTIONS:

1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Add the onion, carrots, celery, mushrooms, and water to a Dutch oven or other covered oven-safe dish.
3. Cook until the veggies are soft and the onions are translucent, approximately 45 minutes.
4. Remove from the heat and let it cool.

STOVE-TOP DIRECTIONS:

1. Add the onion, carrots, celery, mushrooms, and water to a pan.
2. Cook over medium heat until the veggies are soft and the onions are translucent, approximately 20 minutes.
3. Remove from the heat and let it cool.
4. Once the cooked mixture has cooled, transfer it to a blender or food processor.
5. Blend the mixture until smooth.
6. Add the ground rosemary and fresh parsley to the blender or food processor.
7. Blend the mixture again to incorporate the herbs.
8. Taste the broth and add salt if desired

NUTRITIONAL INFORMATION:

PER 2-TABLESPOON (28 ML) SERVING:

• 7.3 calories; 0 g total fat; 0 g saturated fat; 0.3 g protein; 1.6g carbohydrate; 0.5 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS & VARIATIONS:

• You can customize the bouillon with your favorite herbs to tailor it to the dishes you are going to make. Freeze the bullion in ice cube trays and then transfer the frozen cubes to a resealable bag in the freezer so they are always on hand. When a recipe calls for 1 veggie bouillon cube, you can use about 1 to 2 ice cubes of this bouillon instead. (The average ice cube holds about 2 tablespoons [28 ml].)