Vegetable seasoning paste

Ingredients for 1 servings:

• 2 medium-sized carrots, approx. 120 g
• 1 m.-sized leek(s) including the light green leaves, approx. 300 g
• ½ celery stick or 89 g celeriac
• 1 large onion(s)
• 3 cloves garlic
• 1 bunch of parsley
• 3 stalks of lovage
• 3 tbsp olive oil or neutral oil
• Sea salt or Himalayan salt, preferably coarse

Instructions

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

replaces instant broth, homemade, vegan, no flavor enhancers, no additives

Clean the vegetables, onions, and garlic and chop finely with a paring knife or a chopping knife. Wash the herbs and chop them finely. If you have a blender, you can save yourself the work and simply chop the vegetables and herbs in the blender after cleaning. The time given is for the blender; if you’re blending by hand, it will take about 1-2 hours to get the vegetables this fine. Mix everything together well. To season and preserve, mix the mixture with oil and salt. First, add the oil, then add 7 parts vegetables to 1 part salt and mix well. Pour the mixture into screw-top jars and refrigerate. It will keep for about 4 weeks. (I don’t; I’ll use up all of it before then.) Tastes just as good on bread as it does as a substitute for vegetable broth. For broth, add about 2 heaped tablespoons to 1/4 liter of water. Tip: People with sensitive stomachs can finely dice the onions before mixing them with the other ingredients and sauté them in the oil until translucent. Add everything to the remaining ingredients and continue as described.