Soup-er Mix Vegetable Bouillion

To add to my week of Soup-er meals, I thought I would change it up a bit and post a bouillon recipe. I’ve enjoyed having my own chicken and turkey stock on hand to make soups, gravies, or add to stews, etc. However, I’ve never made my own vegetable bouillon, so I’m game to give it a try. Hope you are too!


I looked high and low for a recipe that was simple, had easy-to-find ingredients, and would freeze well. In the past when I’ve used store-bought bouillon, I preferred the paste to the cubes. I found that it reconstituted much better than the hard cubes which could sometimes be grainy and tough to dissolve.

This recipe seems to fit my criteria. It resembles a paste, reconstitutes well, and is flavorful. I’ve not tried it as a stand alone broth yet, let me know if you do.

Serves 5

Vegetable Bouillon

Save RecipeSave Recipe


  • • 2 leeks, white and light green parts only, chopped and washed thoroughly (2 1/2 cups or 5 ounces)
  • • 2 carrots, peeled and cut into 1/2-inch pieces (2/3 cup or 3 ounces)
  • • ½ small celery root, peeled and cut into 1/2-inch pieces (3/4 cup or 3 ounces)
  • • ½ cup (1/2 ounce) parsley leaves, and thin stems
  • • 3 tablespoons dried minced onions
  • • 2 tablespoons kosher salt
  • • 1 ½ tablespoons tomato paste
  • • 3 tablespoons soy sauce


  1. Process leeks, carrots, celery root, parsley, minced onions, and salt in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, 3 to 4 minutes.
  2. Add tomato paste and process for 1 minute, scraping down sides of bowl every 20 seconds.
  3. Add soy sauce and continue to process 1 minute longer.
  4. Transfer mixture to airtight container and tap firmly on counter to remove air bubbles.
  5. Press small piece of parchment paper flush against surface of mixture and cover.
  6. Freeze for up to 6 months.


SCOOP AND RECONSTITUTE: Mix 1 tablespoon of base with 1 cup of boiling water. NOTE: Mixture is grainier than I thought it would be - just mentioning in case yours is as well. TIP: When cutting the parchment paper to put on top of the vegetable bouillon in the jar, I scored one end of a long strip using the lid of the jar as a pattern. Then just folded the parchment paper back and forth on top of itself. That way I could cut once, and I was able to get 4 parchment liners for my jars. This recipe made enough for 5 jars, so I was one liner short. My husband has a joke about this (and me being one liner short) but I will spare you. 🙂


Calories: 45 cal
Carbohydrates: 10 g
Sodium: 3399 g
Protein: 2 g
Fiber: 2 g
Something you may not know, I have officially tested recipes for America’s Test Kitchen. It was an interesting experience, fun because (duh) I like to cook, and gave me the opportunity to try new things. I trust their thoroughness in testing the recipes, and the science behind it. For example…..

From America’s Test Kitchen post on Vegetable Broth Base:

1 thought on “Soup-er Mix Vegetable Bouillion”

  1. Comment from a recent taste tester: "I used a big tablespoon of it in the stew I made last night and I think it added a very nice flavor. I am going to freeze it in an ice cube tray so I don’t let it go to waste and I can add a little when I need to pump up the flavor in a dish."

Leave a Comment

Scroll to Top