Finally, a low FODMAP veggie bouillon cube without onions and garlic!!! I can’t even tell you how excited I am to be releasing this recipe out into the world. They have been an absolute life saviour since I found out I have IBS. The stock cubes on the market almost always contain at least 1 high FODMAP ingredient, which is so unfortunate because stock and bouillon cubes are such a meal enhancer. Fortunately, now you have these to try and use in your daily cooking!
This recipe is unbelievably cheap and easy. I would say that the total ingredient cost was around £2, and the ingredients will make you around 30 bouillon cubes. The ingredients are also super clean and healthy, so when you add your low FODMAP veggie bouillon cubes to your meals, you are also bumping up the nutrients of your dish! What’s not to love?!
This recipe is a little time consuming, the step that takes the longest is chopping up all the veggies. In all honesty, I don’t mind putting in this effort because I don’t have to make this recipe often (since it produces so many bouillon cubes). But once all the chopping is done, the rest of the process is smooth and just a bit of watching. If you really don’t fancy chopping up all the veggies, I could suggest that you roughly chop the veggies and then use a very powerful food processor to produce the small chunks.
Note: these bouillon blocks are harder and more solid than other stock cubes on the market. Don’t worry about this! They will begin to melt in your fingertips as soon as you start handling them. Simply add them to any meal you’re cooking, and they will begin to thaw immediately, spreading around the beautiful flavour you’ve put into them.
Meal ideas to add your low FODMAP veggie bouillon cube to:
- Bolognese sources
- Soups (try out my carrot and sweet potato soup)
- Pasta sources
- Pies
- Quinoa or rice to add a nice base flavour (check out my quinoa and tofu salad bowl)
- Curries (look out for my tofu, okra and aubergine curry)
So here I used a hand blender to puree my cooked veggies. But feel free to toss the veggies into a blender or food processor. I just like the control that I have with a hand blender, and it also saves me some extra washing up! I add the chopped parsley at the end and mix it in. This is because blending in the parsley makes the bouillon cubes have a very funky colour. And I also love to have the chopped parsley to be a bit separated and not pureed because it holds its flavour better.
Make sure that the container you use to freeze your veggie bouillon cubes is freezer safe!! It is also essential that you line the container so that your block doesn’t freeze to it. I use parchment paper, and it just makes it so easy to lift the bouillon block from the container once it has frozen solid. After chopping it into cubes, I put them back into the same takeaway containers (without the parchment) and keep them in the freezer until I need them.
Ingredients: (makes around 30)
- 2 tbsp olive oil
- 2 carrots
- 1 white potato
- 1 red bell pepper
- 1 tomato
- 1 swede
- Handful of parsley
- Salt- lots of it
Method:
Step 1: wash all of your veggies
Step 2: peel and finely chop all the vegetables. The smaller you chop them, the better.
Step 3: add your carrots, potatoes and turnip to a large pan. Fry in the olive oil for 5 mins, stirring
Step 4: add the rest of the veggies apart from the parsley and add salt to taste. I add a lot of salt (about 4-5tbsp) as the bouillon blocks are supposed to be very concentrated. Fry for a further 20-25mins, stirring occasionally (simmer them in the water that the vegetables produce)!
Step 5: blend the vegetables, then stir in your de-stemmed, finely chopped parsley
Step 6: line a tray with baking paper, or use an ice cube tray with popping/flexible sockets, or like in my case- reuse a takeaway box
Step 7: pour your veggie bouillon puree onto your tray of choice, leave to cool for an hour and then put in the freezer for a minimum of 7 hours before use. Don’t panic- these won’t freeze solid! This is because of the amount of salt content!
Step 8: chop your bouillon into small blocks and store them in the freezer until use.
Enjoy these bouillon cubes whenever you like- they last for around 5-6 months in the freezer and should be added straight into dishes from the freezer.
I hope you love these stock cubes as much as I do! Please send me pictures on my Instagram TheLazyLowFODMAP of your low FODMAP veggie bouillon stock cube results and some recipes you’ve used them in.
