Homemade concentrated vegetable stock paste

This homemade concentrated vegetable stock paste is something I always have on hand. I use it to add flavor to pretty much everything – it’s healthy, doesn’t cost much, and beats store-bought vegetable bouillon cubes every time! It’s super simple to make too, with just a few fresh ingredients, and it really brings out the best in any meal.

Why you’ll love this concentrated vegetable stock paste 

This homemade concentrated vegetable stock paste (also known as bouillon paste or vegetable broth base) is my little secret for making any dish taste amazing.

It’s honestly one of the easiest things to make, but it’s totally changed the way I cook. Ever since I first tried it, I can’t stop using it!

It’s a great alternative to store-bought vegetable bouillon cubes or broth base – same rich flavor, just way more natural and homemade.

I add it to everything: Gorgonzola risotto, chicken cutlets, sautéed mushrooms, spinach soup, lentils… seriously, no dish in my kitchen is safe from this goodness. It gives every dish that little extra something.

Homemade veggie stock paste comes together in no time, lasts for months in the fridge or freezer, and it’s made with just a few wholesome, simple ingredients. Pure veggie goodness in a jar.

Why make homemade bouillon paste? 

It’s one of those small kitchen hacks that makes a big difference.

Making your own vegetable stock paste not only saves you money and cuts down on waste, but it also lets you control exactly what goes into your meals.

This creamy broth base is a totally natural way to boost flavor – no need for those store-bought bouillon cubes packed with glutamate, hidden sugars, preservatives, and who knows what else. We’re talking real veggies, authentic flavors, and zero junk!

Basically, you get a homemade veggie stock paste that’s made just for you – healthy, tasty, and super versatile. Once you try it, you’ll never want to go back to the store-bought bouillon cubes.

What vegetables should I use for vegetable stock paste?

This part is super fun because there’s no one “right” way to do it! You can mix and match based on what’s in your fridge and the flavors you love. Just toss in your favorite veggies and herbs – it’s really that simple.

When I make my concentrated vegetable stock paste, here’s what I usually include:

5 celery stalks, 2 zucchinis, 1 large potato, 2 big carrots, a bit of leek, about 10 cherry tomatoes, 1 small bell pepper, 5 fresh basil leaves, 5 sage leaves, 2 sprigs of rosemary, a pinch of black pepper, and a little dried chili if I’m feeling spicy.

But honestly, don’t stress too much. Feel free to swap in whatever vegetables or herbs you have on hand.

The main thing to remember is the ratio between vegetables and salt: use salt equal to 30% of the vegetables’ weight. So if you’re using 500 grams (15.5 oz) of vegetables, add 150 grams (9Tbsp) of salt. Salt acts as a natural preservative for your vegetable broth paste.

That’s it! Have fun experimenting – you really can’t mess it up.

Ingredients 

• 500 g (17.5 oz) of your favorite vegetables
• 9 Tbsp fine salt
• 2 Tbsp extra virgin olive oil

How to make concentrated vegetable stock paste

1. Prepare the vegetables. Wash all your vegetables thoroughly and chop them into small pieces (I don’t peel the zucchinis).

2. Cook with herbs and salt. Toss the veggies, herbs, spices, olive oil, and salt in a big pot. Cover it up and let everything cook over medium heat for about 30 minutes. No need to add any water – the salt pulls the moisture right out of the vegetables, so they cook perfectly in their own juices.

3. Blend and store. Once the veggies are nice and soft, blend everything using an immersion blender or a food processor. You’re aiming for a smooth, creamy paste.

4. Your homemade vegetable bouillon paste is ready to go – just scoop some in whenever you want to give your meals a boost of flavor.

Ways to use veggie bouillon paste 

I usually keep it in a jar in the fridge or freezer. When I need it, I just scoop out a teaspoon – no defrosting needed!

Here’s how I like to use it:

• Instead of salt: Add a little bit to soups, sauces, risottos, veggies – whatever you’re cooking. It gives everything a quick flavor boost.
• To make broth: I usually go with about 1 heaping teaspoon for every 500 ml (around 2 cups) of water – but feel free to adjust it to your taste.
• As a marinade: Rub a spoonful onto raw meat and let it sit in the fridge in a covered container for a couple of hours. So good!

Homemade vegetable stock paste works just like bouillon cubes, but honestly – it’s easier to use and tastes way better. Once you try it, you’ll wonder how you ever cooked without it!

Why doesn’t my vegetable bouillon paste fully freeze? 

It’s mostly because there’s a lot of salt in it. Salt lowers the freezing point, so even in the freezer, the paste usually stays soft or just a bit frozen – more like a thick, spreadable cream.

But that’s totally fine! Even if it doesn’t freeze solid, it keeps perfectly in the freezer for up to 6 months.

I recommend portioning it out into small jars, so you can just scoop out what you need with a teaspoon without having to defrost the whole batch.

FAQ

If you enjoy homemade, healthy, and natural alternatives, be sure to try these recipes:

• Homemade cream cheese – creamy, simple, and delicious
• Basic marzipan recipe – perfect for treats or decorations
• Hamburger buns – soft, golden, and much better than store-bought
• Homemade sausages – flavorful and easy to customize
• Natural yogurt – fresh, wholesome, and very easy to make

Once you try this homemade vegetable stock paste, you’ll hardly want to go back to store-bought bouillon cubes. It’s healthy, tasty, and you can easily adjust it to your own taste. Give it a try, then come back and tell me all about it in the comments – I always love hearing from you!
 

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