Knorr Vegetable Stock Pot pack of 4 (32 pots) gluten-free to add a rich flavour to vegetable-based and vegetarian meals 8 x 28 g

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Knorr Vegetable Stock Pot pack of 4 (32 pots) gluten-free to add a rich flavour to vegetable-based and vegetarian meals 8 x 28 g

Knorr Vegetable Stock Pot pack of 4 (32 pots) gluten-free to add a rich flavour to vegetable-based and vegetarian meals 8 x 28 g

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Vegetable scraps, any kind. I use carrot peels, celery bottoms, onion and garlic scraps, herb stems, and more! Fresh or frozen vegetable scraps can be used interchangeably. Customize the recipe based on what you have and the flavors you enjoy.

First, add the vegetables, bay leaves, and peppercorns to your Instant Pot. If you’re using frozen vegetables, they do not need to be defrosted first. Use them straight from frozen.


However, note, when using vegetable scraps from frozen, these won’t caramelise because of the water content from the ice. You could leave them to defrost and then do this step or use vegetable scraps that haven’t been frozen. A pressure cooker could also work to caramelise the veggies ends, from frozen (although I haven’t tried it). Peel and chop the veggies (photo 1) and add them to a large pot with all the remaining ingredients (photo 2). Add the rest of the ingredients, apart from the pepper, and pour over 12 cups of filtered cold water. I brown the onions thoroughly in hot olive oil for about 5 minutes. This adds so much flavour! We also sauté the carrots, celery, leeks, and smashed garlic cloves. Getting the caramelization this early on in the process allows us to cut down on simmering time.

Simmer 2 hours – Simmer for 2 hours and reduce by half. We’re starting with 2 litres / 2 quarts of water which will reduce to 1 litre / 1 quart; Have you used vegetables you actually like? If you don’t like the flavor of tomatoes, chances are good you won’t like broth made with tomatoes. Focus on vegetables you enjoy. So, what do you do with vegetables that are beyond eating fresh and looking just a little sad? Roasting veggies is a great option for those that are a bit wilted. Turning them into liquid gold is another. Pressure cook on high pressure for 15 minutes. Let pressure release naturally. Cool at room temperature. Straining The broken-down vegetable scraps can also be used for compost (a great idea to eliminate food waste). They can even be dehydrated and ground into a vegetable flavour powder/ seasoning.

Aromat Seasoning

You can use the vegetables that you already have on hand, and particularly those that are on their last legs. Kitchen staple veggies are great for making into broth, such as Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high. Arrange 2 small onions, unpeeled, quartered, and 1 head of garlic, unpeeled, halved crosswise, cut side down, in pot; add two 1" pieces ginger, scrubbed, smashed. Cook, turning occasionally, until cut sides of onions and garlic are deep brown, 5–10 minutes. Add 2 Tbsp. double-concentrated tomato paste and cook, stirring occasionally, until aromatics are coated and tomato paste is dark red, about 3 minutes. Step 2

In a large pot, bring the water to a boil. Add the Knorr 0.5gand stir until dissolved. Add the potatoes, leeks, garlic, salt, and pepper. Simmer for 30 minutes. Serve hot with some crusty bread. It’s often recommended not to use these vegetables as they may make the broth bitter or over flavored or turn it cloudy: It was first discovered in France in the 19th century. French chemist Henri Nestlé first created the bouillon cube. He did this by dehydrating the vegetables and grinding them into a powder. He then added water and salt to the vegetable powder to make it. Vegetable bouillon cubes became popular in the United States during World War II. This was a convenient way to add nutrition and flavour to food.

So, if you are looking for a delicious and healthy way to add a rich flavour to your dishes, Knorr Vegetable cubes 0.5 g is a great option. Give it a try today! :)

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