Savory Golden Bouillon

Bouillon is a flavorful liquid made by simmering meat, bones, vegetables, herbs, and spices in water. It is commonly used as a base for soups, stews, sauces, and other dishes to enhance their flavor. Bouillon can be made from various ingredients, such as beef, chicken, fish, or vegetables, depending on the desired flavor profile. It’s important to note that while bouillon can add flavor to dishes, it often contains high amounts of sodium. Therefore, it’s advisable to use it judiciously and consider low-sodium or sodium-free alternatives if you’re watching your salt intake. Additionally, homemade bouillon allows for more control over the ingredients and can be customized to suit individual preferences.

SOY-FREE GLUTEN-FREE OIL-FREE

TOTAL PREP TIME: 10 minutes

TOTAL COOKING TIME: 20 to 30 minutes for stove top, 8 to 12 hours for slow cooker

YIELD: 1 1/2 to 2 cups (355 to 475 ml)

INGREDIENTS:

• 1 large onion, cut into quarters
• 2 medium carrots, chopped (peeled if not organic)
• 1/2 cup (120 ml) water
• 2 sprigs fresh thyme or 1 teaspoon dried
• 2 stalks celery, chopped
• 2 sprigs fresh parsley or 1 teaspoon dried
• 1/2 teaspoon pepper or to taste
• 1 teaspoon salt (optional)
• 1/2 cup (48 g) nutritional yeast

INSTRUCTIONS:

STOVE-TOP DIRECTIONS:

1. Add everything except the nutritional yeast to a covered saucepan.
2. Cook over medium heat until the carrots are soft, about 20 to 30 minutes.
3. Add more water if the ingredients get too dry during cooking and start to stick to the pan.
4. After cooking, remove the thyme stems.
5. Add the contents of the pan and the nutritional yeast to a blender or food processor.
6. Blend until smooth.
7. Store and/or freeze according to the slow cooker directions.

SLOW COOKER DIRECTIONS:

1. The night before: Cut the veggies and herbs and then store them in the fridge.
2. In the morning: Add everything except the nutritional yeast to the slow cooker.
3. Cook on low for 8 to 12 hours. Don’t worry about coming home on time as it can be cooked for up to 12 hours without any issues.
4. The water in the slow cooker will prevent the veggies from sticking, but for extra security, you can spray the empty crock with oil before adding the ingredients.
5. After cooking, remove the thyme stems.
6. Add the contents of the crock and the nutritional yeast to a blender or food processor.
7. If using a blender, make sure to puree in small batches of about 2 to 3 cups at a time to prevent overflow.
8. Alternatively, you can use an immersion blender, but the texture won’t be as smooth.
9. Store the bouillon in the refrigerator for about a week.
10. For freezing, pour the bouillon into ice cube trays using 2 tablespoons (28 ml) of bouillon per cube.
11. Each cube is equivalent to 1 to 2 tablespoons (14 to 28 ml) of store-bought bouillon or about 1 to 2 ice cubes from this recipe.
12. The average ice cube tray holds about 2 tablespoons (28 ml) per cube.

NUTRITIONAL DIRECTIONS:

PER 2-TABLESPOON (28 ML) SERVING:

• 15.6 calories; 0.1 g total fat; 0 g saturated fat; 1.2 g protein;2.7 g carbohydrate; 0.7 g dietary fiber; 0 mg cholesterol.