Step 1

Wash and clean all the chosen vegetables, cut them into large pieces and then into sticks.

Step 2

Cut all the vegetables into cubes.

Step 3

Mix the vegetable cubes in a large bowl.

Step 4

Heat a drizzle of extra virgin olive oil in a pan and add the vegetables.

Step 5

Cook them over low heat, stirring occasionally, but be careful not to make them burn.

Step 6

After about 10-15 minutes, the vegetables will be wilted.

Step 7

Now add the salt.

Step 8

Stir to distribute it and let it melt well.

Step 9

Continue cooking; the vegetables will release their water which must evaporate.

Step 10

When the water has dried, transfer the vegetables to a stand mixer.

Step 11

Blend the vegetables until you get a smooth and homogeneous cream.

Step 12

Transfer the vegetable cream back to the pan and let it dry for a few more minutes.

Step 13

At this point, spread the cream on a baking sheet lined with parchment paper.

Step 14

You will need to create a thickness of about one centimeter by leveling with a spatula. Then cover with cling film and place in the freezer for 8-10 hours.

Step 15

After the necessary time, you can obtain the vegetable bouillon cubes by portioning them with a knife. With these doses, you will get about 30 homemade vegetable bouillon cubes.

Step 16

At this point, pack the homemade vegetable bouillon cubes individually with parchment paper and put them back in the freezer. You can also put the homemade vegetable bouillon cube in a container, taking the necessary amount each time.