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Why buy it at the store when you can make it even better at home? 😜 This DIY veggie stock cube recipe is packed with fresh ingredients, it’s the ultimate kitchen staple that you’ll want to have in your freezer at all times! INGREDIENTS 250 g yellow onion 180 g carrots 130 g celery stalks 150 g zucchini 80 g leek 80 g tomato 80 g potatoes 20 g garlic 15 g parsley 15 g baby spinach 300 g fine salt Extra virgin olive oil, as needed PREPARATION 1. Prepare a mix of fresh vegetables and chop them finely or blend them quickly in a food processor. 2. Cook the vegetables in a pan with a drizzle of olive oil for about 10 minutes, stirring occasionally. 3. Add the fine salt, stir, and continue cooking for another 10 minutes until the mixture dries out. 4. Transfer everything to a blender and blend until smooth and creamy. 5. Return the mixture to the pan and cook for another 5–10 minutes to remove any remaining moisture. 6. Spread the mixture onto a baking tray lined with parchment paper, cover with another sheet, and flatten it into a rectangular shape. 7. Freeze for at least 12 hours until completely solid. 8. Cut the frozen block into small cubes of about 3x2 cm to make the stock cubes. 9. Store the cubes in an airtight container, separating layers with parchment paper. 10. Each cube (about 10 g) is enough for 500 ml of water. Are you a fan of making your own basics from scratch too? 👇