Stock cubes, like many other things you buy from the supermarket, contain oil of some description and usually high salt content. This recipe allows you to make stock cubes that are healthy and that work well in any recipe where a stock is needed.

Time: Approx 2hrs

Ingredients

1 Onion, peeled and roughly chopped
1 Carrot, roughly chopped
2 Celery stalks, roughly chopped
3 Garlic cloves, crushed
6 Mushrooms, chopped
Handful of fresh parsley, including stalks, chopped
1 tbsp dried basil
2.5 tbsp White miso paste
2 tbsp Nutritional yeast
1 tbsp Onion granules
2 tsp Dried thyme
1 tsp Marjoram
2 tsp Mustard powder
2 tsp Paprika
1/2 tsp Tumeric
1/2 tsp Black pepper
1.7 Litres water + 250ml for sautéing some veg.

Method:

1 – Add onion, carrot, celery and garlic to 250ml of water in a large saucepan and cook on a medium heat for about 5mins.

2 – Add mushroom and parsley and stir for 2mins.

3 -Add the 1.7 litres of water and bring to the boil. Reduce heat and simmer for 1hr 30mins, stirring occasionally.

4 -Take off the heat and let it cool slightly for 10mins.

5 – Pour into a food processor and blitz until relatively smooth. Don’t wash the saucepan.

6 – Remove approximately 4 tbsp of the stock and mix in a small bowl with the miso paste, stir well, then add it back to the rest of the stock.

7 – Pour the stock back into the saucepan and add the the rest of the spices and ingredients. Stir for 5mins on a low heat.

8 – Take the pan off the heat and let the stock cool to room temperature.

9 – Pour the stock into a jug, then pour into a silicone ice cube tray. Try for a tray that has approximately 1 tbsp worth of space for the cube.

10 – Freeze the cubes. Then transfer the cubes to an air tight container and keep in the freezer.

When you require stock, use 2 cubes per 500ml of water.

Will keep in freezer for up to 3 months.