Homemade Vegetable Stock Cubes Without Additives: A Simple Recipe for the Freezer

Fresh vegetables can be turned into a practical stock for everyday cooking with a little chopping and patience. Carrots, celery, leeks, onions, parsley and garlic are slowly cooked together until they form an aromatic base.

The mixture is then blended, frozen and cut into cubes. The cubes can be added directly to soups, sauces, risottos and stews during cooking, giving cooks a ready supply without unnecessary additives.

Making them at home also means deciding how much salt to use and exactly what goes into the mixture. The preparation can be a chance for children to help as well. A little turmeric can be added for a brighter color.

The cubes are best used within the first six months in the freezer, although they may remain usable for up to a year. The detailed recipe, ingredient quantities and preparation method are available from Odprta kuhinja.