Homemade Freezer Bouillon, Two Ways

Ingredients

• 1yellow onion, peeled and roughly chopped
• 1leek, white and light green parts only, roughly chopped
• 2 mediumcarrots, roughly chopped
• 3celery sticks, roughly chopped
• 1 headgarlic, cloves peeled
• 1 bunchparsley, stems included, roughly chopped
• 1 tablespoontomato paste (optional)
• 1 tablespoonolive oil
• 1/4 cup (about 60 ml)sea salt
• 2shallots, peeled and roughly chopped
• 6–8 inches (15–20 cm) totalginger pieces, peeled if not organic, roughly chopped
• 1jalapeño or serrano chilli, seeded and roughly chopped (optional; include for more heat)
• 1 bunchcoriander, stems included, roughly chopped
• 1 tablespoonwhite miso (optional)
• 1 teaspoonground turmeric (optional)
• 1 tablespoonavocado oil or olive oil

Instructions

1. 1

   Process classic paste

   For the classic version, add the onion, leek, carrots, celery, garlic and parsley to a food processor in batches, pulsing roughly and adding more as you go. Scrape down the sides from time to time. Add the tomato paste, if using, the olive oil and sea salt, then process to a pesto-like paste. If the processor struggles, add another tablespoon of oil. Let the paste cool to room temperature if it has warmed during processing.

2. 2

   Freeze classic paste

   Spoon the classic paste into sealable containers, leaving about 1 inch (2.5 cm) of space at the top for expansion. Close and label the containers, then freeze. The paste should keep indefinitely in the freezer and will remain soft rather than freezing solid because of the salt.

3. 3

   Use the bouillon

   Use about 1 teaspoon of bouillon per 1½–2 cups (355–475 ml) of water. Stir it straight into boiling water, or sauté it in oil for a few minutes before adding the water.

4. 4

   Process ginger paste

   For the ginger version, add the shallots, ginger, chilli if using, and coriander to a food processor in batches, pulsing roughly and adding more as you go. Scrape down the sides periodically. Add the miso and turmeric, if using, the avocado or olive oil and the sea salt, then process to a pesto-like paste. If the processor struggles, add another tablespoon of oil. Let the paste cool to room temperature if it has warmed during processing.

5. 5

   Freeze ginger paste

   Spoon the ginger paste into sealable containers, leaving about 1 inch (2.5 cm) of space at the top for expansion. Close and label the containers, then freeze. The paste should keep indefinitely in the freezer and will remain soft rather than freezing solid because of the salt.

What is freezer bouillon?

Bouillon is a concentrated seasoning used to make a quick broth or to add savoury depth to soups and sauces. This homemade version is a salted vegetable paste rather than a dried cube, stored in the freezer for easy scooping.

It offers two different flavour profiles: a familiar onion, leek and parsley base, and a brighter blend of ginger, chilli and coriander. Both rely on finely processed vegetables, salt and oil to make a versatile paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 6g protein, 45g carbs, 15g fat.

The vegetables provide most of the carbohydrate and fibre, while the oils contribute most of the fat; the miso and vegetables add a little protein. Because this is a concentrated, salty paste and the stated yield does not clarify how much paste makes a serving, these estimates are especially approximate; use a small amount to season a meal with vegetables and a protein-rich ingredient.

Two flavour bases

Classic vegetables: onion, leek, carrot, celery, garlic and parsley make a rounded base that suits many soups and sauces. Tomato paste is optional, but adds a deeper, more savoury note.

Ginger and coriander: shallots, ginger and coriander give the second version a fresher, punchier character. Miso and turmeric are optional additions; the chilli is optional too, so you can control the heat.

Work in batches

Small batches: add the roughly chopped vegetables gradually and pulse rather than filling the processor all at once. This helps the pieces break down more evenly.

Scrape and check: pause to scrape the sides so larger pieces return to the blades. Process until the texture resembles pesto, adding another tablespoon of oil only if the mixture is difficult to move.

Keep the salt in mind

Salt level: the recipe uses a substantial amount of sea salt, which seasons the paste and keeps it from freezing solid. Remember that when adding the bouillon to a dish, and taste before adding any more salt.

Optional ingredients: tomato paste, miso, turmeric and chilli are not essential to the method. Leaving them out or including them changes the flavour, but the paste still works as a cooking base.

Texture and freezing

Paste texture: aim for a cohesive, finely chopped paste rather than a smooth liquid. If processing has warmed it, let it cool to room temperature before packing.

Room at the top: leave about 1 inch (2.5 cm) of headspace in each container because the paste expands in the freezer. Label each one so you can tell the two versions apart.

How to use it

Quick broth: start with about 1 teaspoon per 1½–2 cups (355–475 ml) of water, then adjust to taste. The paste can go directly into boiling water.

Sautéed base: fry the paste in oil for a few minutes before adding water, or use it to start a soup or sauce. Add it gradually, since the salty flavour can build quickly.

What to serve it with

Soups and sauces: use the classic version in vegetable soups, stews and savoury sauces. The ginger version pairs naturally with brothy noodle dishes or vegetable-based sauces.

A balanced bowl: use the bouillon to season a meal built around vegetables and a source of protein such as beans, lentils or tofu. Add grains or potatoes if you want a more substantial meal.

Recipe notes & tips

• Roughly chop the vegetables before processing so they fit and break down more easily.
• Process the two flavour versions separately to keep their flavours distinct.
• Scrape down the processor bowl as needed to catch pieces that cling to the sides.
• Let warm paste cool before transferring it to freezer containers.
• Label containers with the version and date before freezing.
• Taste the finished dish before adding extra salt, as the paste is already salty.

Variations

• Omit the tomato: leave it out of the classic version for a less rich flavour.
• Adjust the heat: leave out the chilli for a milder ginger and coriander paste.
• Use olive oil: substitute it for avocado oil in the ginger version.
• Add miso: include the optional white miso for extra savoury depth.
• Leave out turmeric: skip it if you prefer the ginger paste without its earthy note.

Common mistakes to avoid

• Overfilling the processor: work in batches so the vegetables can be chopped evenly.
• Skipping the scrape-down: pieces stuck to the sides may stay coarse, so pause and scrape them back in.
• Processing until runny: stop when the mixture is a pesto-like paste rather than a liquid.
• Filling containers to the brim: leave about 1 inch (2.5 cm) of space for expansion.
• Adding salt without tasting: the bouillon is already salty, so season the finished dish carefully.
• Using too much at once: begin with the suggested amount and add more only if needed.

How to store

Keep the paste in labelled, sealed containers in the freezer; the recipe says it should keep indefinitely and remain soft because of the salt. Use a clean spoon to take out what you need, and stir the paste directly into boiling water or sauté it before adding liquid.

Frequently asked questions