Instant vegetable broth

Ingredients for 1 servings:

• 200 g carrot(s)
• 300 g celeriac
• 100 g celery leaves (celery greens)
• 1 handful of garden herbs, especially parsley, or whatever the garden produces
• 150 g leek
• 150 g onion(s)
• 2 garlic cloves
• 150 ml rapeseed oil
• 150 ml soy sauce
• 50 ml vinegar 5%
• 100 g salt
• 2 bay leaves
• 1 tbsp peppercorns
• 1 tbsp mustard seeds
• 1 chili pepper(s), optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simply pour boiling water over it

Chop the carrots and celeriac in a food processor (I chopped them to about 2 mm, so they still have a bit of a bite). Finely chop the celery leaves, herbs, leeks, onions, and garlic. Add the oil, soy sauce, vinegar, and salt, mix again, and then stir into the carrot and celery mixture. Grind the peppercorns, bay leaves, and mustard seeds, add them to the rest, and mix well. If you like, you can also add a chili pepper. Pour the mixture into screw-top jars, top with a little oil, cover, and store in a cool, dark place. For a quick cup of vegetable broth, add a heaped teaspoon of the mixture to a cup and pour boiling water over it, and you’re done. Or, of course, you can use everything as a base for soups. I like it as is, but the sky’s the limit.