healthy vegetable stock cubes frozen

Healthy Vegetable Stock Cubes – Easy Homemade Recipe

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🥦 Healthy and Tasty Vegetable Stock Cubes: The Ultimate Homemade Flavor Boost

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12 cubes

🌿 Introduction

Healthy vegetable stock cubes are one of those simple yet powerful kitchen secrets that can instantly elevate any dish. Instead of using store-bought stock cubes loaded with preservatives, sodium, and artificial flavoring, this homemade version gives you a clean, flavorful, and nutrient-packed alternative.

Made with fresh vegetables, herbs, and just a hint of olive oil, these stock cubes add a depth of flavor to soups, stews, sauces, and even risotto. Plus, they’re easy to make in batches and store in the freezer for months.

If you love cooking from scratch and want to control what goes into your meals, this recipe is a total game-changer.

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🥕 Ingredients for healthy vegetable stock cubes

  • 1 tomato (halved and seeded)

  • 1 potato (peeled and diced)

  • 1 carrot (peeled and diced)

  • ½ onion (finely chopped)

  • 1 stalk celery (finely chopped)

  • ½ cup fresh peas

  • 1 zucchini (ends removed and diced)

  • 3 tbsp finely chopped parsley

  • 1 tbsp olive oil

  • 110 g salt (adjust to taste)

🍲 Directions for healthy vegetable stock cubes

healthy vegetable stock cubes preparation
Blending vegetables to create smooth and flavorful stock cube paste

  1. Prepare the vegetables
    Wash all vegetables thoroughly. Peel the carrot, potato, and onion. Dice the tomato, potato, and carrot into small pieces.

  2. Sauté the mix
    In a large saucepan, combine the diced vegetables, celery, peas, and herbs. Add olive oil and cook over medium heat for about 10 minutes, stirring occasionally.

  3. Add salt and cook
    Pour in all the salt and continue cooking for another 15 minutes. Stir frequently until the vegetables release their natural juices and the water fully evaporates.

  4. Blend until smooth
    Transfer the cooked vegetables to a blender and pulse until smooth, thick, and creamy.

  5. Dry the mixture
    Return the blended mixture to the pan. Sauté gently for about 5 minutes until it dries slightly—this helps prevent freezer burn later.

  6. Shape and freeze
    Spread the mixture on parchment paper into a rectangle about 15×10 cm and 1 cm thick. Freeze for 12 hours, then cut into 12 cubes. Separate each cube with parchment paper and refreeze.

💡 Alternative: Pour the mixture directly into an ice cube tray to skip the spreading step.

💡 Tips & Variations

  • Add more flavor: Try adding garlic, thyme, or rosemary for extra aroma.

  • Make it vegan-friendly: This recipe is already plant-based, perfect for vegan or vegetarian dishes.

  • Adjust salt: If you’re using these in store-bought broth, reduce the added salt in the recipe.

  • Storage tip: Keep cubes in an airtight container in the freezer for up to 6 months.

❤️ Why You’ll Love This Recipe

  • 100% natural and preservative-free

  • Packed with vitamins and minerals from fresh veggies

  • Easy to use—just drop one cube into your cooking

  • Cost-effective and eco-friendly

  • The flavor is richer and more authentic than store-bought stock cubes

❓ Frequently Asked Questions (FAQ)

Q1: How long do homemade vegetable stock cubes last?
They last up to 6 months in the freezer when stored properly in an airtight container.

Q2: Can I use different vegetables?
Absolutely! Feel free to add leeks, bell peppers, or even mushrooms for a deeper flavor.

Q3: Do I need to blanch the vegetables first?
No, sautéing them as shown in the recipe brings out more flavor than blanching.

Q4: How do I use them in cooking?
Add one cube for every cup of water or directly to your soups, sauces, or stews.

For more healthy homemade kitchen basics, check out this guide on how to make your own bouillon at home.