The River Cottage’S Vegetable Bouillon (A.K.A. Souper Mix)

• 9 ounces leek
• 7 ounces fennel
• 7 ounces carrot
• 9 ounces celery root
• 2 ounces sun-dried tomatoes
• 2 or 3 garlic cloves
• 3 1/2 ounces parsley
• 3 1/2 ounces cilantro
• 3/4 cup plus 1 tablespoon fine sea salt

1. Note: The ingredients above are given in prepared weights - i.e., they should be washed, trimmed of any stringy or tough parts, and peeled where necessary before weighing.
2. The helping hand of a food processor is essential in this recipe. Simply put all the ingredients into the processor and blend together. The result will be a moist, granular paste. Spoon into clean jars with tight-fitting lids.
3. Keep one jar of the mix in the fridge-within easy reach for everyday cooking. The rest can be stored in the freezer-it will stay soft and spoonable due to all the salt. Use within six months.
4. To use the souper mix directly from the refrigerator or freezer, just stir about 1 teaspoon of it into 1 cup of hot water.

leek, fennel, carrot, celery root, tomatoes, garlic, parsley, cilantro, salt

Taken from food52.com/recipes/64146-the-river-cottage-s-vegetable-bouillon-a-k-a-souper-mix (may not work)