WHB #188 – homemade vegetal stock cube

ciao and welcome to this week’s herbal blogging
we are hosted by Graziana in
Erbe in Cucina (Cooking with Herbs)
thank’s Graziana for hosting.

this herbal idea is kalyn‘s,
and now kept by
thank’s both of you :)if you would like to join, please read the
to know the order of hosting please read

this was the view from my window this morning…at 5.15am 🙂

san vigilio 5.15  - 20 giugno 2009

today I got up very early beacause we had a lot of driving to do,

to get in the mountains, where todays trekking was made.

we were in Lombardia, Val Camonica….beautiful places!!

home places of Monica, she is the one kneeling beside me. she’s from Sanico.

gruppo davanti lago di scala
Here we are in front of one of the small lakes “Laghi di Scala.”

Simo, Luca and Elena in the back

me and Monica in front. we had a lovely time, even though a 2400mt it was so cold I almost

froze my fingers off! When the wind starts to blow and the clouds gathers in the sky, it is cold I tell you!

but we don’t just walk…we eat a lot too :)))

and this is some of the things you find trekking in the mountains

pane and salame!!

i coltelli che servono...
please, note what knives some people brings along! :))

Homemade vegetale stock cube

this is an old recipe, but very valid. I use the vegetable stock for everything..even when cooking meat.

this stock cube is simply and healthy, you use the vegetables you like.

due to the salt the conservation time is over 6months, if you but it in the freezer it will conservate..

for ever. it doesn’t get hard in the freezer, beacuse of the salt in it.

it can be some harder if you use tomates, they tend to harden the stock cube.

this is approximate weights, usually I don’t weight the vegetables, just the salt.

me having problem when eating salt, put very little.

you can put as much as 300gr/2kg of vegetables

423gr of onion

430gr of pumpkin (gives the lovely colour, but can be done without)

417gr of zucchini

255gr of sellery

283gr of carrots

36gr of fresh herbs(salvia, marjoran, parsly, thyme p. ex)

150gr of coarse salt

some extravergin olive oil

clean the vegetables, and the herbs. chop all and put it in your pressure cooker.

add the salt and some olive oil.

close the lid and put to cook. when it whisles, lower the heat and let cook for 40 min

(for ca 2kg of vegetables)

don’t add any water, the vegetables allready contains what is needed.

when cooked, open and you will find a messy soup…that is right!

with your immersion mixer now, mix until it is all smooth.

pour in clean jars and close lid well. you can put the jars upside down and store

like you do with jams and marmellates.

this is also a very appreciated gift…your homemade vegetable stock cube 🙂


of course, if you prefer you can make it only with sellery, onion and carrots. 🙂have a nice week

7 thoughts on “WHB #188 – homemade vegetal stock cube

  1. Joan Nova

    The vegetable stock is a great idea. Always there if you don't have fresh vegetables! What a wonderful day — trekking through Italy and stopping for a chunk of bread and salami. Love it!

  2. Ivy

    Your trekking excursion makes me jealous. Your vegetable stock sounds great to use in many recipes.

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