Base for vegetable broth

Ingredients for 1 servings:

• 1 bunch of soup greens approx. 500 grams
• 100 g salt
• Fresh herbs, e.g. parsley, lovage or tarragon, to taste and preference
• Parsley root(s)
• Garlic

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, without flavor enhancers

Wash and peel the vegetables thoroughly. Roughly chop everything and place it in the food processor along with the salt and herbs. Parsley root or garlic can also be added. Please note that the amount of salt will need to be increased. The rule of thumb for shelf life is at least 20 grams of salt per 100 grams of vegetables. I tend to add a little more salt and find that this is a matter of personal taste. Chop in the processor for about 2 minutes. Then pour into a clean jar, close tightly, and refrigerate. The mixture will keep for about 3 to 4 months as long as you always use a clean spoon. Tip: Variations with sun-dried tomatoes and garlic or chili are possible. Feel free to let your imagination run wild here. In my opinion, the basic recipe replaces all instant vegetable broth products and tastes much better. It contains no flavor enhancers and is made without any other fillers.