This recipe was a revelation. With just a few cheap ingredients, you end up with over a litre of vegetable mix, a teaspoon of which gives a whole cup of stock. Amazing. I wish I could send you a whiff of the aromas when you open the jar. I wonder when they will invent scratch and sniff screens?!
So, all you need to make the veggie mix is a sturdy food processor. Both times I made it I used this stick blender with the blade attachment in the large jug. If you are using something similar just be a tad careful, as it can be hard work for a small motor. With a bit of ingredient preparation though, it will be fine.
The bouillon mix keeps for ages (I had my first batch for a year) but it needs to be stored in the fridge. The preservative that makes this possible is the salt, and that’s why there is such a large quantity of it. However, if you think about how little salt actually ends up in your stock (one teaspoon of mix makes one cup) you understand it is a negligible amount. If you want to use less salt you can, but you should store the mix in teaspoon portions in the freezer. That sounds way too faffy for all this mix if you ask me.
Use it as stock, or just stick a teaspoonful or so into anything you want to add flavour to, such as soups, stews, even your pasta or rice water.