Homemade stock powder

Ingredients for 1 servings:

• 250 g onion(s)
• 150 g carrot(s)
• 150 g celeriac
• 150 g leek
• 250 g tomatoes
• 2 bay leaves
• 2 tsp marjoram
• 130 g salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

seasoning in a natural way

Cut the vegetables into small pieces and puree with a blender or hand blender until smooth, along with the spices and salt. There should be no lumps left. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Line two baking sheets with baking paper. Spread the mixture thinly on the baking sheets and place both in the oven. Swap the sheets every hour to ensure each sheet is on top. The drying time depends on how moist the tomatoes are. The minimum is four hours. The powder is ready when the mixture is completely dry; there should be no moisture left. Let the mixture cool, then process it into a fine powder with a blender or hand blender and use as needed.