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- Sauté the Onion:
- Heat a little olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft, about 3-5 minutes.
- Add the Carrots and Celery:
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- Grate the carrots and chop the celery into small pieces. Add them to the skillet with the onions and cook for 3 minutes, stirring occasionally.
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- Add the Radish and Garlic:
- Chop the radish into small pieces and add to the skillet. Stir in the minced garlic and cook for another 2-3 minutes until the vegetables are tender.
- Sauté the Onion:
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- Add the Leek and Parsley:
- Chop the leek, including the green parts, and the parsley. Add them to the skillet, stirring to combine.
- Season the Vegetables:
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- Add 5 teaspoons of salt and 1-2 tablespoons of turmeric to the vegetable mixture. Stir thoroughly to ensure all the vegetables are evenly coated with the spices.
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- Simmer the Vegetables:
- Cover the skillet with a lid and reduce the heat to low. Let the vegetables simmer for 15-20 minutes, stirring occasionally, until they are very soft and fully cooked.
- Add the Leek and Parsley:
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- Blend the Vegetables:
- After simmering, use a blender or an immersion blender to grind the vegetables into a smooth, thick paste. If the mixture is too thick, add a small amount of water to help blend.
- Prepare for Freezing:
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- Line a baking dish with parchment paper. Spread the vegetable mixture evenly in the dish, smoothing the top with a spatula.
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- Freeze the Mixture:
- Place the baking dish in the freezer for 12 hours or until the mixture is completely frozen.
- Blend the Vegetables:
- Cut into Cubes:
- Once frozen, remove the dish from the freezer and cut the mixture into small cubes.
- Store the Bouillon Cubes:
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- Wrap the cubes individually in foil or parchment paper. Store the bouillon cubes in a freezer-safe container or bag in the freezer.
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- Use the Bouillon Cubes:
- When ready to use, dissolve a cube in boiling water to create an aromatic and natural broth for soups, stews, or sauces.
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