Soup season’s secret weapon.

When the cold sets in and the days get shorter, our kitchen naturally shifts into “soup mode.” Pots simmering on the stove, warm bowls in our hands, the smell of herbs drifting through the house—this is winter comfort at its best.

But store-bought bouillon?
Most of it is packed with artificial flavors, MSG, sugar, and preservatives… and even the organic ones can taste flat.

This Vegetable Bouillon Paste changes everything.
It’s bright, salty, deeply savory, and made entirely from whole-food ingredients. A single spoonful turns a pot of water into instant soup stock—perfect for weeknight meals, sick days, or holiday leftovers.

It’s fresh, keeps for months, and makes you feel like a kitchen wizard every time you pull it out of the fridge.

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🌿 Why This Bouillon Paste Belongs in Your Fridge

1. Instant flavor boost — soups, stews, grains, and sauces come to life.
2. Whole-food ingredients — no fillers, no preservatives, no mystery powders.
3. Budget-friendly — stretches veggies and eliminates the need for cartons of broth.
4. Customizable — adjust herbs, salt, or veggies based on what you love.
5. A beautiful gift — small jars of this are a chef’s kiss addition to holiday baskets.

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🥕 Vegetable Bouillon Paste (Whole-Food Version)

Ingredients

• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, roughly chopped
• 4 garlic cloves
• 1 cup fresh parsley
• 1 cup fresh spinach (or kale)
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 1 tsp black pepper
• ⅓–½ cup fine sea salt (yes, really—this preserves it!)
• Optional: 1 tbsp olive oil for richness

Instructions

1. Prep the veggies: Wash and roughly chop everything. No need to peel the carrots if organic.
2. Blend: Add all ingredients to a food processor. Pulse until a thick, smooth-ish paste forms.
3. Adjust salt: Start with ⅓ cup salt and taste. Add more until it tastes like a concentrated soup base.
4. Store: Spoon into clean jars and refrigerate for up to 4 months. You can also freeze it in tablespoon-sized portions.

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🍲 How to Use It

• For broth:
  Stir 1 tablespoon paste into 1 cup of hot water.
• Soup base:
  Add a spoonful directly to veggies and sauté before adding liquid.
• Grains:
  Stir into rice, quinoa, or farro while cooking for instant flavor.
• Roasted veggies:
  Mix a little with olive oil and toss before roasting.
• Mashed potatoes:
  Add 1–2 teaspoons for extra depth.

With this one jar, suddenly every meal tastes intentional—even when it’s a “what’s left in the fridge?” dinner.

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❤️ A Loving Family Memory

The first winter I made this bouillon paste, we were in the middle of a deep freeze—the kind where school gets canceled and everything feels quiet outside. We stayed home, bundled up in soft blankets, and decided it was a soup day.

I remember standing at the stove with the kids perched on stools beside me, watching the steam rise as I stirred a spoonful of this paste into a pot of water. Their faces lit up as the kitchen filled with the smell of garlic and herbs.

We added noodles, chopped chicken, and a handful of veggies. It wasn’t fancy. It wasn’t planned.
But it became one of those simple winter meals we still talk about.

Every time I pull out a jar of this bouillon now, I’m reminded that the best family moments often come from the simplest meals—shared around a warm table, while snow falls outside.

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✨ One Last Thing

Day 20 is your reminder that simple food can still be deeply nourishing.
This Vegetable Bouillon Paste brings flavor, ease, and comfort to your kitchen—exactly what this season calls for.

Get ready for tomorrow…