Soup powder Arrabiata

Ingredients for 1 servings:

• 200 g onion(s)
• 160 g cocktail tomatoes
• 130 g carrot(s)
• 120 g celeriac
• 100 g leek
• 60 g parsley root(s)
• 40 g pepper, red
• 5 g curly parsley
• 5 g thyme leaves
• 2 cloves garlic, medium-sized
• 70 g salt
• 10 g sugar
• e.g. ginger, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 40 minutes

Instant broth to make yourself

Peel and roughly dice the onions, carrots, parsley root, leeks, celery, and garlic. Set aside and be pleased that most of the work is already done. Now puree the cherry tomatoes in a blender – depending on your kitchen appliance, this is important so that the tougher ingredients blend well. Then add the remaining vegetables along with the salt and sugar and puree as well. If this doesn’t work right away because the vegetables get stuck, stir briefly and wait half an hour. During this time, the salt and sugar mixture will draw water out of the vegetables, and the puree should then work even with less powerful machines. While the blender noisily goes about its work: roughly chop the parsley, pluck the thyme leaves from the stems, and slice the chili peppers (I used a spice level of 6/10). When the vegetables have turned into an unsightly, mushy mush, they’re ready. Then add the herbs and chili peppers, with or without seeds. Grate in a little more ginger if desired, and blend thoroughly again. Pour the paste onto a baking tray lined with baking paper and spread it evenly. This amount is enough to thinly cover the entire surface. Once you’ve done that, place the tray in the middle of the oven and set it to 80°C (176°F) on fan-assisted mode. Important: Leave the door slightly open to allow the moisture to escape. The puree needs to dry in the oven for 8 to 10 hours. 8 to 10 hours later, we’re almost done: We now have a vegetable platter that we can break apart to our heart’s content. The individual pieces go back into the blender and are pulverized. Pour the mixture into a screw-top jar, keep refrigerated, and use as needed. Makes 200g of vegetable powder. Note: The powder is ideal for seasoning if you already have a base (soup, sauce, etc.). Adding it neat to water to create a broth (as you can do with commercially produced stock cubes) yields rather modest results. Tip: For a fun party experience, you can add half a teaspoon of the powder to a shot glass, reminiscent of the Mexican drink, and then top it up with vodka or tequila. It’s sure to make for some surprised faces.