Comments

    • Honestly, I wouldn’t know. Many things naturally contain msg like potatoes, peas, tomatoes, etc. If you are on an msg free diet I would consult your Doctor.

  1. OMG this is fantastic. I’ve been using it for a couple months now and you have saved me countless hours making 12 cups per week home made broth/stock in my Instantpot. I’m a vegan Nutritarian and eat A LOT of soup! LOL I came back today since I misplaced the recipe and didn’t feel like making regular broth.

    Now if I run out of my weekly soups or base, I can throw a “cube” in a pot or my Vitamix with some water and sauted mushrooms and onions or broccoli/asparagus etc and onions and have mushroom or broccoli or asparagus soup (etc.) in no time.

    When I do make the stock/broth, here’s my recipe:

    (Ratio 1:1 onion to half carrot half celery or if you just weigh them make sure you have double the amount of onion to the total of both celery and carrot.)

    This will be slightly sweet but I use even less onion now since I’ve been completely Nutritarian for a long time and as time passed I wanted things less sweet.

    I don’t use any added sodium so there’s no salt or fake salt involved.

    Throw in:
    Jumbo red onions chopped – covering about 2 inches in the pot bottom
    Two inches half carrot and half celery covering the onion- chopped
    2 bay leaves
    cap full of whole peppercorns
    few cloves of smashed garlic
    A lot of thyme sprigs – at least 8-10
    Fill with water

    On “soup” or pressure cook for about 45 min.

    Thank you for inventing this great recipe/idea.

      • I’m back lol. No you misunderstood. I make the bouillon exactly as your recipe. The recipe I wrote is for regular IP stock. 🙂 Thanks again for a great website.

  2. I’m allergic to onions, mushrooms, and peppers. What do you recommend to replace these to get a savory bouillon?

    • It’s going to be a bit of a challenge, but maybe try potato and carrot as the body with herbs of your choice.

  3. I’m back lol. No you misunderstood. I make the bouillon exactly as your recipe. The recipe I wrote is for regular IP stock. 🙂 Thanks again for a great website.

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