As a rare cold winter day hits Austin, my craving for a warm bowl of comforting soup heats up. But who has time to spend all day chopping and simmering? Fortunately, I have a secret weapon in my freezer I can reach for in times like these. My homemade veggie bouillon has no msg or unpronounceable preservatives. Just farm fresh veggies and salt.
Before you ask, yes, you really do need all the salt to preserve the vegetables. You only use about 1 teaspoon of the bouillon per cup of water, so the overall salt content in the final soup is rather low.
Use the bouillon as the base for a homemade soup, to punch up a sauce, or mix with sour cream for a veggie dip.
3 carrots, scrubbed and peeled, cut in 1 inch pieces
3 celery ribs, cut in 1 inch pieces
1 leek, white part only, sliced
1 medium onion, peeled and quartered
12 sun dried tomato halves
8 ounces mushrooms (crimini, white button, portabla, whatever you like)
2 cloves garlic
1 bunch parsley, leaves and stems
7 ounces of salt
1 teaspoon black peppercorns
1 teaspoon pimenton or smoked paprika (optional)
Combine all ingredients in the bowl of a food processor and pulse until it forms a smooth paste. Will store in fridge for about a week, store in freezer after that. Use approximately 1 teaspoon per 1 cup of water.
Hints- I have a smaller food processor, so I have to do this in 2 batches. You can add as much as you can fit in the bowl and pulse it down to add more if you need to also. This recipe is very versatile and you can use almost any vegetable you want. Don’t like mushrooms? Substitute parsnips. Want a Mexican style soup? Use cilantro instead of parsley. The sun dried tomatoes are pretty important to rounding out the flavor for me and fresh tomatoes would add too much liquid so I would not sub those out but experiment with your local box to find what works for you.