Homemade Bouillon
Prep time
Total time
Recipe type: Made From Scratch
Serves: 2 cups
  • 2 ounces / 55g Leeks - sliced
  • 3 ounces / 85g Fennel Bulb - roughly chopped
  • 3 ounces / 85g Carrot - roughly chopped
  • 2 ounces / 55g Celery - roughly chopped
  • 2 ounces / 55g Celery root (Celeriac) - roughly chopped
  • ½ ounce / 10g Sun-Dried Tomatoes soaked in oil - roughly chopped
  • 2 ounces / 55g Shallots
  • 2 medium Garlic Cloves
  • 2.5 ounces / 70g fine grain sea salt
  • 1 ounces / 20g Parsley - roughly chopped
  • 1 ounces / 20g Coriander - roughly chopped
  1. Place all the ingredients (except parsley & coriander) in your food processor and pulse about twenty times. Add salt, parsley and cilantro, pulse some more. (Divide into 2 batches if your processor cannot fit all ingredients. You may need to scrap the chopped vegetables to mix the herbs, so they get chopped)
  2. You should end up with a moist, loose paste. Keep ½ of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining ½ 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 100ml, and adjust from there based on your personal preference.
Recipe by at https://justasdelish.com/homemade-bouillon/