Homemade veggie bouillon (recipe)

Homemade veggie bouillon (recipe)
Name	Homemade veggie bouillon
Ingredients	Leeks • Fennel bulbs • Carrots • Celery • Celery root • Sun-dried tomato • Shallots • Garlic cloves • Sea salt • Flat leaf parsley • Cilantro
Preptime (in hours)	0.333333333
Totaltime (in hours)	0.333333333
Keto friendliness	Keto friendly
Calories	2.8
Fat	0
Protein	0.1
Carbohydrate	0.6
Fiber	0.1
Net carbohydrates	0.5
Sugar	0.2
Saturated fat	0
Cholesterol (mg)	0
Sodium	599.8
Servings	168
Yield	168 teaspoons
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Homemade veggie bouillon (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

1. Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
2. You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
3. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
4. Makes roughly 3 1/2 cups.
   
   Food tags
   Onions, Vegetable, Low Protein, Vegan, Low Cholesterol, Healthy, Free Of...,, For Large Groups, Small Appliance, Easy, Inexpensive

Homemade veggie bouillon (recipe) details:

Time:
Prep Time in Hours and Mins:20M

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