I usually just skip the bouillion part. I steam or cook the vegetable(s) in a minimal amount of sea salted water, drain, then food process. I love to add tons of complimentary fresh herbs. The pureed vegetables end up rich and thick and creamy. A fork or spoon can stand up in these creations.
I tend to cook huge batches because truly I detest cooking.
I just favour fresh herbs to bouillion for flavourings. Often, though, I'll spice them according to my mood when I go to eat them, i.e. make the spinach 'spicy spinach.' (see recipe board for Little Minnie's recipe)