Stock cubes, soup cubes, bouillon cubes – concentrated vegetable broth

Ingredients for 1 servings:

• 1 celeriac
• 1 parsley root(s)
• 1 stalk(s) leek
• 3 m.-sized onion(s)
• 1 kohlrabi
• 3 m.-sized carrot(s)
• 1 bunch parsley, finely chopped
• 3 tbsp salt
• 1 tsp black pepper, ground
• 1 tsp caraway powder
• 1 tsp nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

This recipe requires an electric juicer.

Peel, trim, and wash the celery, parsley root, leeks, onions, kohlrabi, and carrots. Process everything through an electric juicer (yields approximately 1 liter of vegetable juice). Bring the juice to a boil briefly and remove any foam from the surface with a tea strainer. Season to taste; the above ingredients are just a sample, based on my personal taste. Only the 3 tablespoons of salt are recommended; everything else is up to your imagination. Add the finely chopped parsley and stir well. Let the concentrated soup cool slightly, stir again, pour into ice cube trays, and freeze. You need approximately 6 ice cubes for 1 liter of water. When preparing the finished broth, I add a small splash of oil. This recipe yields approximately 10 liters of finished vegetable broth. Guaranteed free of flavor enhancers, artificial flavors, preservatives, etc., and 100% vegetarian!