tart by cleaning and chopping all of your vegetables. You are going to mash them down later so the pieces don't need to be perfect but also don't make them too big or they will have a hard time cooking down.

Place all of the vegetables in a Dutch oven or a large stockpot with a lid. Add a little olive oil so they don't burn to the bottom and turn them on a medium-low heat. Stir occasionally and cook with the lid on until the vegetables start cooking down and getting soft.

Once soft, mash up your vegetables with a potato masher. You could also use an immersion blender if you have one. Make sure they are all soft.

Remove the vegetable mixture from the heat. Put small amounts in a blender with a small amount of water. If you vegetables made their own liquid while cooking down, use that. Don't add too much water, only enough to blend them.

Blend the vegetables in small batches until smooth and pureed.

Place a piece of parchment paper on a baking dish or baking tray with sides. Use a spatula to spread the vegetable puree love the parchment paper until you have an even layer.

Sprinkle your spices in an even layer over the top of the spread. I do this instead of adding it in to have better control over how much is going onto each piece of the bouillon. I use onion powder, sea salt, and garlic powder and am pretty generous with my sprinkling. We want it to taste good!

Place the tray in the freezer without covering it. Let it freeze until solid (at least 24 hours).

Once your tray is frozen, remove it from the freezer and cut it into pieces. The piece size is really up to you (but should be at least 1"x1" for enough flavor) and will depend on what you use the bouillon for. I cut mine into many different sizes so that I have a choice on what to use.

Place the pieces of bouillon into a freezer bag and store them in the freezer to use later. When you are ready to use, you can add the bouillon to hot water and it will begin to thaw immediately. I add it directly into my soups. Again, how much you use will be dependent on how much flavor you need in the recipe.