Homemade vegetable stock cubes are that kitchen secret that changes your life: a simple, natural base preparation made only with fresh vegetables. Full of flavor and aroma, it’s perfect for those who want to avoid industrial products and prefer a healthy alternative, preservative-free, and ready to use at any time.
This recipe is my favorite solution to always have a natural flavor enhancer available for broths, risottos, and soups. Compared to the classic store-bought cubes, this artisanal version wins for its authentic aroma and because you know exactly what you’re putting on your plate, choosing only quality raw materials.
The absolute stars are the garden vegetables that, when chopped and cooked slowly, release all their natural aroma. The result is a balanced and flavorful stock, ideal for those seeking lightness without sacrificing taste. Thanks to its consistency, it’s very easy to use and pairs well with any type of recipe, from Sunday sauce to the lightest soup.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 50
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
SELECTED INGREDIENTS FOR GENUINENESS
The choice of raw materials is fundamental: use fresh seasonal vegetables to obtain a concentrate of flavor. Salt is not just a seasoning, but the natural element that will allow the stock to preserve for a long time and remain easy to cut even when just out of the freezer.
- 18 oz mixed frozen vegetables (celery, carrot, onion are the perfect base)
- 5.3 oz salt (fine or coarse)
- 1 tbsp extra virgin olive oil
Nutritional Information and Weights
Total recipe weight: 23 oz
Single portion weight: 1.9 oz (for 12 cubes)
Calories: 12 kcal (per cube)
Fats: 0.8 g
Carbohydrates: 1.2 g
Salt: about 12 g
Tools
To make this recipe, you don’t need complicated machines, just a few tools that we all have in the kitchen. The key is the power of the blender to achieve a homogeneous texture that will melt perfectly in your dishes without leaving chunky bits.
- 1 Blender mixer or food processor
- 1 Pan non-stick pan
- 1 Spatula spatula
- 1 Parchment Paper parchment paper
- 1 Knife smooth blade knife
Steps
Follow these simple steps to achieve perfect results. The secret lies in the double cooking and the final step in the blender, which will make your stock velvety and firm, ready to be divided into convenient space-saving cubes.
Vegetable preparation: Wash and clean the vegetables well, dry them, and chop them into pieces. Place them in the blender and chop finely until you obtain a homogeneous mince.
Base cooking: In a large pan, combine the minced vegetables with the extra virgin olive oil and let them wilt over medium heat for about 10 minutes, stirring often.
Drying with salt: Add the salt and continue cooking for another 10 minutes. The vegetables will release their liquids and then gradually dry.
Finishing: Blend the mixture again to make it creamy, return it to the pan and dry for another 5 minutes until it is firm and compact.
Forming the brick: Pour the mixture onto a sheet of parchment paper, level it with a spatula forming a rectangle about 0.6 inches high and place it in the freezer for at least 12 hours.
Cutting: Once frozen, remove the brick and cut it into regular cubes. Keep them in the freezer ready to use. I got about fifty, much more because I made them a bit low, obviously the final number varies based on how large they are.
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Tips, Secrets, and Storage:
1. For an even more intense flavor, you can enrich the vegetable mix with a few parsley leaves, basil, or, if you like, a pinch of turmeric which will also add a beautiful amber color. It’s a great way to avoid wasting vegetables we have in the fridge drawer.
2. One of the most useful variations is to add a piece of leek instead of onion for a milder taste, or cherry tomatoes for a more Mediterranean note. Remember that salt is essential because it prevents the stock from freezing completely, making it easy to cut.
3. Vegetable stock preserves perfectly in the freezer for about 6 months inside a well-sealed container or in appropriate freezing bags. It’s very convenient because it never hardens too much: you can take your cube and toss it directly into boiling water or a pan without needing to defrost it first.
How to Prepare Homemade Vegetable Stock Cubes
Questions and Curiosities about Homemade Stock Preparation
Preparing vegetable stock at home is very simple, but there are small tips that can make a difference to achieve a perfect result. In this section, I’ve collected the answers to the questions you ask me most often, to help you customize the recipe and store it without errors.
Can I use less salt?
Salt is used for the preservation of the stock and to prevent it from freezing completely.
What vegetables can I add?
You can use zucchini, leeks, or cherry tomatoes, creating a customized vegetable stock.
How long does it last?
In the freezer, well-sealed, it remains perfect for up to 6 months.
Is it very salty?
Yes, it’s a concentrated flavor enhancer. Don’t add more salt to the recipe before tasting.
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