Sadly for convenience, I've been reading lots about nutrition. And I've started reading labels. Do you know what is IN bouillon cubes??
Ingredients: Salt, sugar, hydrolyzed soy protein, salt, partially hydrogenated soy oil, hydrolyzed soy protein, silicon dioxide, partially hydrogenated corn oil, autolyzed yeast extract, salt, sugar, whey powder, lactic acid, spice, onion powder, dehydrated cooked beef, caramel color, dried beef stock, disodium inosinate, disodium guanylate, autolyzed yeast, flavoring.And then they have the gall to say "No MSG added."
Personally, I don't think I want to feed that to my family anymore. So today I made fresh vegetable bouillon paste! The recipe inspiration came from here and here, although I made some of my own changes and estimated a lot of the weights of vegetables!
2 large leeks
6 small carrots (what I had - a few more would have been nice)
4 ribs celery
3 crimini mushrooms
1.5 ounces sun dried tomatoes
1/2 bunch baby kale (don't use too much of this - it is STRONG stuff!)
1 bunch spinach
1/2 bunch cilantro
1/2 bunch parsley
4 cloves garlic
1 cup sea salt
First I chopped everything in a food processor. It is a lot of vegetables, so you have to do a little at a time, scrape it out, do the next bit, rinse, repeat.
Isn't it a lovely blend of colors?
I used the food processor because I was following the directions. In retrospect, I think I probably could have just used the Vitamix blender from the beginning. In any case, I wanted it to be a smoother paste than the food processor was creating, so I threw it in the blender.
Added salt - yes, that is a LOT of salt. But keep in mind that a teaspoon of the finished paste will make a whole cup of broth.
(Plus at least this much again in the freezer.)
Verdict: it tastes amazing. A little too much kale for my personal preference, which can be changed next time. But as a soup base, I think this will be just perfect.