Eat well. Be well.


How to Make Vegetable Bouillon

This recipe is prepared using an Instant Pot and VitaMix Blender.


  • ½ cup water
  • 2 yellow onions, quartered
  • 6 carrots, cut into 3 inch pieces
  • 4 celery stalks, cut into 3 inch pieces
  • 3 tsp dried thyme
  • 1 tsp dried rosemary
  • (Do not put this in the Instant Pot. It is added at the end to the blender): 1 cup Nutritional yeast


  • Put all ingredients into the Instant Pot (except the Nutritional Yeast).
  • Close the Instant Pot and use the manual setting.
  • Cook on high pressure for 10 minutes.
  • Let the pressure release naturally.
  • Transfer contents of the Instant Pot to the Vitamix Blender.
  • Add 1 cup of Nutritional Yeast.
  • Blend until smooth.

Storage and Use

  • Freeze in silicone ice cube trays.
  • Once frozen, pop the cubes out and store in freezer bags.
  • Use 1 cube to replace a commercially prepared bouillon cube.

How to Freeze Dry the Mixture for Bouillon

  • If you have a home freeze dryer, scoop the blended mixture onto two trays and freeze dry about 24 hours or until complete.
  • Powder the end product and store in mylar bags or jars with oxygen absorbers.
  • Use 1 Tbs of powder in recipes.