- 2tbspvirgin olive oil or 2 tbsp coconut oil (if you dont mind slight coconut aftertaste in a bouillon)
Instructions
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.