Mom's soup powder

Ingredients for 1 servings:

• 1 celeriac
• 1 leek(s)
• 250 g carrot(s)
• 5 m.-sized onion(s)
• 1 bunch of parsley
• 50 g salt

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 4 hours; Total time approx. 2 days 4 hours 30 minutes

Absolutely vegetarian!

Clean and dice the vegetables. Blend the cubes on level 6 for 30 seconds in a Thermomix or other blender. You may need to process them in two batches. Spread the vegetable paste onto one or two baking sheets and place them in the oven at 100°C for about 4 hours. Wedge a tablespoon in the door so that the moist air can escape. Stir everything thoroughly occasionally so that everything dries evenly. Once everything is dry, I turn off the oven and leave the vegetables in the oven overnight in the residual heat. Then I place the trays in a warm place and let the vegetables dry completely until they feel “straw dry” between your fingers. Once completely dry—this is very important for shelf life—return the vegetables to the Thermomix or other blender and add 1/4 of the weight of the vegetables in salt. I used 200g of dried vegetables and 50g of salt. Blend the ingredients on the Thermomix for about 10-15 seconds on speed 10. Then leave the lid on to allow the “dust” to settle. In the meantime, prepare the storage container, label it, and then transfer the powder. If the soup powder lasts that long, it will keep for up to a year in a cool, dark place. However, it must be completely dry before bottling, otherwise it will “mold” and be wasted. I measure 1 tablespoon of powder to 1/2 liter of water. It’s also excellent for seasoning and refining.