Salted soup vegetables

Ingredients for 1 servings:

• 500 g carrot(s)
• 250 g celeriac
• 250 g parsley root(s)
• 1 stalk(s) leek
• n. B. Lovage
• e.g. parsley
• n. B. Celery greens
• 1 kohlrabi
• 250 g ground sea salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

quick soup vegetables

Clean, wash, and chop all the vegetable ingredients. Then place the mixture in a food processor (e.g., Moulinette) or through a meat grinder and coarsely chop. Finally, add the ground sea salt. Divide the finished mixture into prepared twist-off jars and seal tightly. It will keep longer if refrigerated. It will also keep for a while at cellar temperature. You can also add other vegetables, such as parsnips, or substitute them as desired. If you increase the quantity, the salt content should be increased slightly. The ratio of vegetables to salt is 5:1, but also 7:1.