Vegetable stock cube is often used to enhance the flavor of various dishes. Unfortunately, the ones we buy for convenience are not healthy at all due to preservatives, colorants, etc. So why not make it at home with fresh vegetables? Moreover, the cost is much cheaper for a larger quantity. Making it is really simple, and you can decide which vegetables and herbs to use. There are several methods to prepare the stock cube, and in this recipe, I have chosen the hot method with drying for longer preservation. Let’s see how!!

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 500 g
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1.1 lbs mixed vegetables (zucchini, carrots, celery, tomatoes, etc..)
1 oz herbs (sage, chives, bay leaf, parsley, basil, etc….)
10.6 oz coarse salt
2 tbsps oil
2 medium onions
2 cups water
to taste Turmeric
to taste garlic powder

Tools

Chopper
Jar
Baking Tray

Steps

Choose the vegetables to use, wash them, and cut them into pieces, prepare the herbs, and chop the onions.
In a pot, add the oil and put in all the vegetables, herbs, and water. Cover and cook over moderate heat for 1 hour and 15 minutes, stirring occasionally.
After the cooking time, add the salt, stir well, and continue cooking for another 15 minutes, until the water is absorbed.
At this point, the vegetables are ready.
Let them cool slightly and pour them into the chopper; it should become a thick cream.
Take a large enough baking tray (I used the oven dish) and pour the mixture inside. Bake at 320°F in a fan oven for about 40 minutes, or until it has dried out, but it should not burn.
Ready! Let it cool well, then fluff it with a fork and chop it once more.
Then you can decide whether to store it in a glass jar and take out the desired amount or portion it into cubes.