Homemade veggie bouillon (recipe)

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Homemade veggie bouillon (recipe)
NameHomemade veggie bouillon
IngredientsLeeks 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 friendlinessKeto friendly
Calories2.8
Fat0
Protein0.1
Carbohydrate0.6
Fiber0.1
Net carbohydrates0.5
Sugar0.2
Saturated fat0
Cholesterol (mg)0
Sodium599.8
Servings168
Yield168 teaspoons
Reviewaggregate


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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:

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Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD