Make instant vegetable broth yourself with fresh herbs

Making instant vegetable paste yourself is not an art. The DIY vegetable spice paste with fresh herbs, helps you in just 5 minutes to conjure up a delicious vegetable broth. Today you'll learn how to make instant vegetable stock yourself and how it will keep for a year.

The time will soon come: it's getting darker and colder outside. In the not so distant future, we are probably already facing the first frost.

There is nothing we can do about that. But we can prepare for it and take good precautions.

Namely, with enough ingredients for delicious and warming soups. Who Eats soup every day, does his body something very good in the cold and dark season.

Today I want to show you how to prepare a spice paste from fresh ingredients. If it has to go fast, just take a teaspoon of it and put it in boiling water. Wait 2 minutes and the warm soup is ready. Optimal for all, who are always cold.

Why should I make vegetable broth paste myself?

Vegetable broth powder is in pretty much every household. It is simple and practical to use.

However, the supposedly healthy vegetable powder contains hardly any vegetables. Instead, they contain many flavorings and colorings. In quite a few, the frequently discussed flavor enhancer glutamate can be found. In others, yeasts, which can be very harmful to sensitive stomachs.

In addition, instant soup cubes and pastes contain sugar and palm oil. This really does not have to be.

But luckily you don't have to buy soup powder if you can make it yourself. So, how about making your own instant vegetable stock? So you always have a quick base for soup at hand and know what you eat. The paste is filled in a glass jar with screw cap and then stored in a cool place. So it remains durable for a year.

The ingredients are cheap. You can buy them in bulk at the market in the fall. I am always well supplied by my neighbors - in exchange for a jar, of course.

The vegetable paste also looks good on pasta, rice or in sauces. If you want, you can also put a little of it on the green salad to give it more flavor in winter.

Today I would like to present you a tutorial that consists of 90 percent fresh vegetables and herbs. Salt takes care of the shelf life. But let's look at the ingredients in detail.

Too many herbs over? Make herbal salt yourself!

What ingredients do I need for homemade instant vegetable broth?

The ingredients for the homemade vegetable seasoning paste you get best from a farmer's or farmer's market. They simply have much more flavor than the herbs from the supermarket. In addition, they are often much fresher and there is more choice.

If you are fortunate enough to have a garden yourself, you should harvest while the vegetables and herbs have not yet fallen victim to the cold. Because I only have a small garden, I harvest 2x a year to have enough ingredients.

I cut the chives in the summer and freeze them coarsely chopped. In the fall, it is then harvested a second time and goes into the food processor with the rest of the ingredients. Together with other fresh herbs, it is turned into soup seasoning.

Classic ingredients of instant vegetable broth paste are

• Chives
• Parsley Green
• Parsley root
• Celery greens
• Celeriac
• Carrots
• Parsnips
• Onion
• Laurel
• Maggi herb / lovage
• Basil

The more classic you keep it, the more flexible you'll be later. If you use ingredients like sun-dried tomatoes, you'll get a flavorful broth, but it won't fit all recipes.

That's why I like to make two different recipes. The only important thing is that you don't forget to label the jars.

So if you want it a little more varied, you can mix in these ingredients:

• Cress
• Even dried chanterelles
• Ginger
• Paprika powder
• Coriander
• Fennel
• Mustard seeds
• Juniper
• Red onion
• Curry powder
• Dried tomatoes
• Rosemary
• Chili for extra cold days
• Mushrooms

Tip:

By the way: If you love herbs and like to make your own recipes, I can recommend the book Pantry: supplies simple homemade recommend. You'll find 350 recipes that you can easily make yourself and store for a long time. Among other things, I discovered the inspiration for this broth in the book.

But you'll also learn how to make yogurt, boil down tomato sauces or stocks, and make and preserve your own pasta. I give the book a clear recommendation, because I regularly prepare recipes from it myself.

You'll love these soup recipes!

This homemade vegetable broth is

• prepared quickly and easily
• free from yeast, additives, flavors, flavor enhancers, fat and sugar
• naturally aromatic
• lactose free, gluten free, vegan
• a wonderful DIY gift
• a great way to use vegetables from the garden
• the optimal base for soups and sauces
• a delicious topping for salads

Recipe: Make instant vegetable broth yourself

Instant vegetable broth is the perfect solution when you're in a hurry and want to warm up cold fingers and toes quickly.

Making vegetable broth yourself may sound very laborious. However, it is not. The clearing away and washing up the utensils takes longer than the production. But one thing I can tell you already: The delicious smell in the apartment will blow you away :)

Here you will find a detailed recipe in which I explain everything in detail step by step and give you additional tips. If you're in a hurry, you can find a short version of the recipe at the end of the post.

As a basic rule:

For every 100 grams of chopped vegetables and herbs, add 15 grams of salt. You can vary the ingredients according to your mood. Here I tell you now my basic recipe.

Ingredients

• 1/2 celeriac
• 2 carrots
• 2 garlic cloves
• 2-3 parsley roots
• 1 leek
• 2 onions
• 1 bunch each parsley, chives, lovage (Maggi herb)
• 1 handful basil
• 1 handful celery greens
• 6 tablespoons fine salt (about 90 grams)

Also: solid sealable preserving jars* with screw cap, one powerful food processor*, a board and a sharp knife.

1. coarsely chop vegetables for the spice paste

Peel the celery. This works best with a sharp knife. You can simply cut away the lower end, where you can usually still see soil.

Peel the carrots and chop them coarsely.

Remove the peel from the onion and garlic and chop them.

The parsley root should also be peeled before you chop it.

2. chop vegetables and herbs

Wash the herbs. But please do not soak them in water, otherwise they lose a lot of flavor. Hold them only very briefly under running water.

You do not need to remove the stems of the herbs. They are simply pureed with.

Coarsely chop the herbs to make it easier for the food processor. Otherwise, there may be a small jam because of too long leaves and stems.

Now the coarsely chopped ingredients for the homemade instant vegetable broth come into the food processor. So herbs and root vegetables.

3. make a fine spice paste

The mass is now mixed to a fine pulp. Depending on your taste, you can prepare the vegetable broth very fine or rather coarse.

I usually do it in such a way that there are still a few pieces to be seen, because I simply find this more beautiful from a purely visual point of view. There are no differences in taste.

ImportantWeigh the vegetable porridge. For 100 grams of vegetables you need 15 grams of salt.

Fold in the salt. I always do this with my hands so that I can really distribute it evenly.

4. pour the vegetable broth into glasses

The last step in making your own instant vegetable stock is bottling. For this you need Canning jars or screw jars that you sterilize beforehand.

Pour the mixture into the jars with a spoon. Screw them tightly and clean the outside of the jars.

And now it goes off with it in the cellar or refrigerator. It is important that it is cool and dark.

This clear vegetable soup is mega delicious!

How to use vegetable paste for soups correctly?

Just 1-2 teaspoons of the homemade instant vegetable broth is enough for half a liter of water.

• When you feel like soup, take a teaspoon of the paste and add it to cold water.
• Let the broth simmer gently for about 5 minutes.
• The important thing is that you put the lid on the pot, then the soup will definitely have more flavor.

If the vegetables and herbs in the soup bother you, you can pour it through a sieve. Personally, it does not bother me. But if you serve the soup to guests, then it definitely looks more appetizing.

You can refine the broth with a few fresh ingredients. Meat eaters can add chicken or beef to the soup. However, this will increase the cooking time many times over.

If you want to stick with vegetable broth, you can cook fresh vegetables with it and have a delicious vegetable soup. You are faster with thin vermicelli, rice noodles or semolina. Here, too, it is worthwhile to cook the vegetable paste in water first and then add the noodles to the soup.

You can cook pasta, semolina or similar directly in the vegetable broth.

So that you can enjoy soup even more often, you must not forget to close the lid tightly when making vegetable paste yourself. And then the paste goes back into the refrigerator.

How long can you store homemade broth?

To preserve a broth, you need to keep it in the refrigerator. Dark and cool, both meat, vegetable and mushroom broths will last 5 to 7 days before going bad.

This applies to broths that you have already mixed with water. You have a much longer shelf life, of course, if you do not yet allow water to reach the soup paste. Then you can store the paste in the refrigerator for up to a year. Provided you have disinfected the jars well and store the broth dark and cold.

Storage in the cellar is also possible. The large amount of salt ensures that the broth does not begin to mold and has a long shelf life. It also ensures that the taste is preserved. The color of the vegetable paste will change a little. It will become noticeably darker. But this does not change the taste.

If you want to increase the shelf life even more, you can put the paste into ice cube molds and freeze it. One ice cube is usually enough for one person and about 1 liter of soup.

Once the jar is opened, the shelf life does not change - the paste will still keep for a year. So if you have space, you can also use a large jar to make vegetable paste yourself. I like to use small jars because they store better in the refrigerator.

Why does the vegetable paste stay fresh for so long?

The high salt content ensures the preservation of the taste. Our ancestors already knew this and preserved many foods with salt. In the case of vegetable paste, the same principle as for salted meat is responsible for this.

Since the vegetables are used raw, a lot of vital substances are preserved. Salt itself can be millions of years old and has an infinite shelf life in its pure form. In the vegetable broth paste, it ensures that microorganisms such as bacteria and fungi cannot multiply. They are responsible for food spoilage.

Nevertheless, the paste must always be stored away from light and in a cool place.

Why it is always worth making instant vegetable stock yourself

If you make your own vegetable paste, you know what's in the jar and you can taste it. Because in the DIY version are a whole lot of fresh herbs and crunchy vegetables. This is also noticeable in the taste.

Homemade instant vegetable broth is very different from the ready-made products from the store.

You can modify the recipe to your liking.

You can also make instant vegetable broth powder. For this, the prepared mixture is simply dried in the oven. The salt is then added at the very end.

However, this can take quite a long time and is a big waste of electricity. Many herbs like basil lose a lot of flavor when dried. That's why I stick with the vegetable seasoning paste with fresh herbs.

By the way, homemade vegetable broth is a great DIY gift for a dear friend. Who can say that about a purchased finished product? :)

Make vegetable paste yourself - advantages at a glance

1. Fresh ingredients. Without flavor enhancers, palm oil, sugar or similar.
2. You decide what goes in. Only what you like goes into the vegetable paste. You don't like carrots? Just leave them out and use more parsley instead.
3. Preserving herbs. With the paste you can preserve herbs for a long time. Many lose their flavor when dried. In the vegetable paste it remains.
4. More flavor. Chopping the ingredients preserves small pieces of the vegetables. They release their flavor particularly well during cooking.
5. The fastest soup in the world. Just as fast as with the soup cube only much better. You can refine it with fresh ingredients.
6. Recycle the rest. Even stems of herbs or peels of carrots from your own garden can be added to the broth and do not have to be thrown away.
7. Cheap. Herbs and soup vegetables are cheaply available on the market in the fall. Much also grows on the balcony, terrace or garden.

That's why eating colorful is so healthy!

And here, as promised, the short version of the recipe for those who are in a hurry.

Our conclusion

Making instant vegetable broth yourself will get you safely and warmly through the upcoming cold winter. Making it is not complicated and you can assemble the ingredients yourself.

So you save artificial additives and have an incredibly delicious scent in the apartment when making the vegetable seasoning paste :)

Have fun making them!

You still have herbs left? How about homemade herb butter? You can freeze them without any problem.

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