Preparation

• About the carrot
  Cooking changes the glycemic index of the carrot: raw food GI 30 | cooked food GI 85, but the amount used in the preparation is small and distributed among portions, so generally the impact on blood sugar is negligible.
  If you prefer, you can use a smaller amount than onion and celery or omit it entirely.

  Clean and wash the vegetables thoroughly:
  – peel the carrots and trim the ends;
  – peel the onions and remove the ends;
  – remove the leaves and trim the ends of the celery.

• Pour the oil into the food processor bowl.
  Add the vegetables cut into large pieces and chop until you obtain a homogeneous mixture.
  If the mix is too dry, add more oil, a little at a time.
  The color of the mixture varies depending on the amount of each vegetable: more orange, more yellow, more green.

  

• Your light homemade vegetable bouillon cube without salt and without cooking is ready to freeze.

• Adding oil to the bouillon preparation allows for preservation.
  The amount of oil per cube is minimal.
  To prevent it from frying, simply use it together with water or other liquids.

• Add a vegetable cube:
  – to season;
  – as a base for a light soffritto without adding extra oil during cooking.

  Dissolve a vegetable cube in hot or cold water to obtain a quick light vegetable broth.
  One cube is sufficient to flavor up to 1 2/3 – 2 1/2 cups of water (about 400–600 ml) depending on the desired intensity of flavor.

  It’s perfect as a base for many recipes based on vegetables, legumes, but also meat and fish:
  – sauces, dressings and seasonings;
  – soups, pasta or risottos;
  – couscous, fregola or paella;
  – appetizers, first and second courses;
  – stews.

• The light homemade vegetable bouillon cube and the homemade tomato sauce without sugar or oil in cooking are my two indispensable bases for a healthy and quick kitchen.

• For brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the brothy sauce prepared separately; in this way the starch released by the pasta into the cooking water is removed.
  Cook the pasta in another pot until al dente, quickly rinse it under running water to reduce surface starch and drain it.
  While the pasta cooks, bring the broth back to a boil.
  Adjust salt and grind the pepper.
  Pour the pasta into the saucepan with the broth and stir well to blend the flavors.
  This way you reduce the glycemic load of the dish and make it more manageable and light, without giving up the comfort of pasta in broth.

• Pasta in vegetable broth is a first course – a source of carbohydrates – that is easy to balance by adding a protein source, a drizzle of extra virgin olive oil and vegetables so as to compose a balanced meal or single-course dish that helps keep blood sugar stable.

• – Quick and light vegetable broth | ready in 10 minutes, with the vegetables you have in the pantry.