Are you tired of store-bought vegetable stock cubes with a long list of ingredients and additives that you can hardly pronounce? What if I told you that you can make your own natural and flavourful vegetable stock cubes in under 30 minutes!
0 In a large pot, add the olive oil and heat it up on medium heat.
1 Add the washed and chopped veggies. Sauté for a few minutes, add the salt and cover until the water has evaporated and the veggies are soft.
2 Mine took about 15 minutes on medium-low heat, but this will depend on your stove.
3 When the veggies are soft, transfer them into a food processor and process until you have a veggie purée. If you need to open the food processor to scrape down the sides, please do so and continue to blend until smooth.
4 Line a baking sheet with parchment paper and pour the purée onto the baking sheet making sure to spread it out evenly with the back of a spoon or silicone spatula.
7 Place the tray in the freezer and let it freeze completely.
8 Check on it every hour and once frozen, take the block of vegetable purée out of the baking sheet with the parchment paper, and place onto a wooden board. Cut into equal-sized squares.
9 Wrap each square into a 5 by 5 inch foil and transfer into a Ziplock bag. Leave the bag in the freezer and use a square any time you are making soups or stews. I like to add a piece of parchment paper onto my foil, but that's totally optional.
5 NOTE: if you want to use an ice-cube tray for ease, you are more than welcome to. Simply pour the puree into the tray and freeze!
