Vegetable
BOUILLON PASTE
The foodservice go-to for fast flavour with no fuss.
Swipe to find out why Blenders Vegetable Bouillon Paste is designed for serious flavour at foodservice speed.
Product Overview
The All-Rounder – A savoury vegetable base made for performance
A versatile classic made with the natural taste of modern fresh vegetables, this bouillon paste is crafted for professional kitchens that demand consistency and speed. It delivers rich, savoury depth across soups, stews, casseroles and sauces. Whether you're scaling up for batch prep or finetuning your base flavour, this bouillon blends cleanly and performs in every pot.
Veg That Means Business: Natural, savoury flavour that gives your soups and sauces a serious lift.
Always On Flavour: Performs the same in every batch - no guesswork involved.
Paste That Pulls Its Weight: Dissolves fast and blends clean, even in the middle of a busy prep shift.
Pack Size:
880g
Why Chefs love it:
Fast Flavour, No Fuss: Dissolves quickly and blends smoothly for instant impact.
Natural Vegetable Taste: A fresh, savoury profile that lifts any dish without overpowering.
Reliable Across Recipes: Great for soups, stews, gravies, casseroles, sauces and lots more.
Designed for Busy Kitchens: Delivers dependable performance in high‐volume prep.
Product Specs:
All Sh
Pa
Su No
Menu Inspiration
PORK & NDUJA MEATBALLS WITH FRAGRANT POMEGRANATE COUSCOUS
A bold and aromatic main dish, these pork and nduja meatballs are packed with smoky spice and balanced by a rich tomato sauce made with Blenders Tomato Ketchup and Chicken Bouillon. Served over fragrant pomegranate couscous with basil, pine nuts, and roasted red peppers, this dish delivers layered flavour and vibrant colour – ideal for showcasing on menus or serving as a generous special.
Ingredients
For the Meatballs:
1 onion, finely chopped
2 cloves garlic, minced
2 tsp olive oil
150g Nduja, grated or crumbled
750g pork mince
50g panko breadcrumbs
1 tsp chopped fresh coriander
40g Blenders Tomato Ketchup
Sea salt and coarse ground black pepper
For the Tomato Sauce:
1 onion, finely chopped
2 cloves garlic, minced
2 small green chillies, chopped
2 x 400g tins chopped tomatoes
4 tbsp tomato purée
160ml Blenders Chicken Bouillon (prepared)
40g Blenders Tomato Ketchup
1 small bunch of fresh basil, chopped
Olive oil, for frying
Salt and pepper, to taste
For the Couscous:
300g couscous
300ml Blenders Vegetable Bouillon (prepared)
2 tbsp red pesto
1 jar roasted red peppers, sliced
30g toasted pine nuts
1 small bunch fresh basil, torn
Seeds of 1 pomegranate
Sea salt, to taste
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Eggs, Nuts, Celery
Method
1 In a large bowl, mix the onion, garlic, Nduja, pork mince, breadcrumbs, coriander, and Blenders
Tomato Ketchup
2 Season with salt and pepper Shape into golf ballsized meatballs and place on a tray.
3 Chill in the fridge while you prepare the sauce
4 Heat olive oil in a medium saucepan Add onion, garlic, and chillies, and cook for 5–6 minutes until soft
5 Add the chopped tomatoes, tomato purée, and prepared Blenders Chicken Bouillon. Stir in the Blenders Tomato Ketchup and season to taste Add chopped basil and simmer gently
6.Heat a large frying pan with oil and brown the meatballs on all sides Transfer to the tomato sauce and simmer gently for 15 minutes until fully cooked through.
7 Place couscous in a bowl and pour over the hot prepared Blenders Vegetable Bouillon
8.Cover and let steam for 5–7 minutes. Fluff with a fork, then stir in red pesto, roasted peppers, pine nuts, basil, and pomegranate seeds Season with sea salt.
9 Spoon the couscous onto serving dishes and top with the warm, spicy meatballs Finish with extra basil or pine nuts if desired.
HOT SMOKED SALMON ARANCINI
An Irish spin on an Italian favourite.
Ingredients
The rice:
100g unsalted butter
500g arborio rice
15ltr of prepared Blenders Vegetable Bouillon
80g parmesan, grated
10g dill, chopped
1 glass of white wine
Cracked black pepper
The filling:
1 leek, chopped
1 small red onion, finely chopped
2 carrots, peeled & chopped
200g hot smoked salmon
100g sun-dried tomatoes
20g fresh basil, chopped
50g frozen peas
125g prepared béchamel sauce
Allergens: Contains Gluten, Eggs, Fish, Milk, Celery, Sulphites
Method
1 Sauté the rice in a pot with butter, add half of the vegetable stock. Reduce heat and add the wine. As the rice begins to cook, ladle in the rest of the stock in small batches every 5 mins Add the cracked black pepper, butter, parmesan and the chopped dill Stir the rice, remove from heat and allow to cool down
2.In a separate pot, sauté the leeks, carrots, and red onions in butter until all the veg is soft Add the bechamel sauce and heat gently Add the sun-dried tomatoes, peas and fresh basil. Reduce heat and add the hot smoked salmon, remove from the heat and allow to cool
3.To form the arancini, scoop a portion of the cooled risotto into your hand Spoon 1 tablespoon of the filling mixture into the centre and wrap the rice around it to seal completely. Repeat with the remaining risotto and filling
4 Lay out 3 separate bowls with flour, eggs and breadcrumbs. In a deep fat fryer heat the oil to high. Roll the arancini balls in the flour, dip into the egg and finally roll in the breadcrumbs In small batches, add the balls to the fryer and cook for 8 mins until golden brown
5 Serve 2 arancini on a bed of green leaves with Sweet Dill Mayo dip on the side.