Easy, delicious, nutritious vegetable bouillon  

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Easy, delicious, nutritious vegetable bouillon  


Base vegetable Bouillon

100% Plant Based
Course dinner, lunch
Servings 2 Litres of bouillon


  • - 6 cloves of garlic
  • - 2 onions
  • - 4 medium carrots
  • - 4 turnips
  • - 3 celery stalk
  • - 0.5 celeriac
  • - 3 leeks
  • - 4 bay leaves
  • - 1 tbsp dry rosemary
  • - 1 tbsp dry thyme
  • - 1 tsp turmeric
  • - 0.5 tsp cayenne
  • - 3 liters of water
  • - 2 tbsp himalayan salt
  • - 2 tbsp virgin olive oil or 2 tbsp coconut oil (if you dont mind slight coconut aftertaste in a bouillon)


  • Peel and chop all the vegetables, Boil the water in a big pot, the veg will add volume, so better get a bigger pot
    Add all the vegetables and spices, pour over the water and bring it boil, lower the heat and let it simmer on medium heat for 1.5 hrs.
    Taste and see if you need more salt, more spice.
    I like to keep the vegetables for the veggie mousses I make during the week. Once cooled, they will keep in the fridge for a week.
    Cool the bouillon and transfer to a jar, keep it in the fridge for a week and/or freeze.
    You can freeze it in a bag or use silicone ice cube freezer form to keep them frozen in pieces and you can use as many as you need during the week.
Keyword 100% Plant Based, base veg bouillon, bouillon, lovetarian recipes, lovetarian way, organic, Raw Veg, veg bouillon, vegan food, vegan recipe, vegetables

About the author NataliaPH

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