Dried Vegetable Stock Cube in a Jar, very easy to prepare and extremely useful in the kitchen for almost everything. I would even say it’s a dinner saver: in just a few minutes, it allows us to prepare a tasty soup. Moreover, and not insignificantly, it doesn’t contain all those harmful substances found in industrial stock cubes. Similarly, I prepare dried meat and fish stock cubes with a few small variations, but always achievable by everyone with great ease, even for those less experienced in the kitchen.
If you don’t have the desire and time to clean and chop the vegetables, you can always use a ready-made frozen soup mix. I dried a frozen soup mix that I prepared with my own hands.
Let me know if you’ll make it and if you liked the idea.
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- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 lbs cleaned vegetables (any you prefer)
- 1.5 cups unrefined sea salt
- 3 tbsps extra virgin olive oil
Tools
- 1 Baking Tray
- 1 Parchment Paper
- 1 Chopper
- Jars any preferred size
Preparation
First, decide which vegetables to use for the vegetable stock cube according to your taste. You can think of fresh vegetables or even a ready-made frozen soup mix. In my case, I used the soup mix I previously prepared and frozen, which included everything: celery, carrot, onion, green beans, potatoes, zucchini, peas, cauliflower…
Put extra virgin olive oil in a saucepan, then add the chopped vegetables and sauté over high heat, stirring continuously to prevent burning. After a few minutes, lower the heat and cook for about ten minutes.
Line a baking tray with parchment paper and pour the cooked vegetables onto it. Add the salt and mix well to season them evenly.
Spread them over the entire surface of the baking tray and bake in a preheated, fan-assisted oven at 356°F. Let them cook for about 4 hours. The time may vary from oven to oven, but turn off the oven only when they are completely dried. Let them cool and put them in the chopper.
Chop them but it’s not necessary for it to be finely, and if the mixture is dry enough, you can put it directly into jars of the size you’ve chosen. If it’s still a bit humid, put it back in the tray and into the oven to cook for more time, checking it from time to time. If it doesn’t break apart well, you can pass it through the cutter for a few seconds.
Label your Dried Vegetable Stock Cube in a Jar, and store it in a dark, dry place: it will keep perfectly for about 1 year.
Use: 1 teaspoon of granular stock cube for every 500ml of water
Tips
I usually prepare the dried stock cube only once a year, right around this time when I’m making Christmas gifts, making a large stock.
I keep it in the pantry, in a dark and dry place, to ensure excellent preservation.
When I need it, I dissolve the necessary amount directly in water.
