Homemade Vegetable Stock Cubes
Homemade Vegetable Stock Cubes, an easy recipe for baking soup base. Vegan and Mediterranean diet healthy soup idea.
- 3 cups Carrots
- 3 cups Butternut Squash
- 1 Leek
- 2 Scallions
- 1 Onion
- ¼ cup Parsley
- 2 Garlic
Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
Wash and/or prepare vegetables as needed. Preheat a large skillet on medium heat for about a minute. Then add the ingredients except for the seasonings. You can pretreat the skillet with non-stick or up to a tablespoon of oil. Cook the vegetables until softened, stirring. You can add seasonings as needed while the vegetables are cooking. Once the vegetables have formed a paste, remove the skillet from the heat. You can transfer the ingredients to a strong blender or food processor to get a smoother consistency if desired. To make basic cubes, simply line a rimmed baking sheet with parchment paper that overhangs the edges of the pan. Evenly spread the mixture and then freeze until hardened. You can then cut into cubes
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Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!