Today I made homemade vegetable stock cube, I must say I use stock cubes very little. I practically use them only when making broth for risottos. Because, let’s be honest, they are not among the healthiest things that exist. However, today I decided to make it because homemade vegetable stock cube is much healthier than the supermarket version. It’s perfect for enhancing our dishes. I chose to make the vegetable stock cube without meat, just with vegetables. The result really convinced me. I believe it will now always be in my fridge. Try it too, it’s not difficult. I used the bimby, but it can also be made without it.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 1
Cooking methods: Stovetop, Other
Cuisine: Italian
Seasonality: All Seasons

Ingredients

7 oz celery
9 oz carrots
3.5 oz white onions
3.5 oz ripe tomatoes
1 clove garlic
2 leaves bay leaves
4 leaves sage
4 leaves basil
4 sprigs parsley
4.25 oz coarse salt
2 tbsps olive oil

Tools

Mixer
Pan
Jars

Steps

Wash all the vegetables thoroughly.
Chop them with the mixer and pour them into a bowl. Give it a stir.
Pour all the vegetables into a pot and add all the other ingredients. Cook over low heat for about 1 hour.
When the vegetables are cooked, blend them with the mixer and transfer into glass jars. Allow to cool and store in the fridge.
Put celery, carrots, and onions in the bimby jug and blend for about 20 seconds on turbo speed. Gather at the bottom with a spatula and add the rest of the ingredients.
Cook for 30 minutes on speed 2 at Varoma temperature. In this phase, it’s better to use the basket instead of the measuring cup to avoid splashes.
Remove the basket, place the measuring cup in the jug, and blend at speed 10 for about 1 minute. Transfer into glass jars and allow to cool at room temperature. Once cooled, store the jars in the fridge.