Vickys Homemade Vegetable Bouillon/Stock Powder, Gluten, Dairy, Egg & Soy-Free

• 150 grams leeks
• 200 grams fennel
• 200 grams carrots
• 100 grams celery
• 100 grams celeriac
• 100 grams shallots
• 30 grams sun-dried tomatoes
• 3 clove garlic
• 60 grams coriander
• 40 grams parsley
• 250 grams salt

1. Peel, trim and roughly chop all the vegetables and trim the herbs.
2. Put into a food processor and blend, pulsing until a small, rough chop forms.
3. You'll need to do this in batches and transfer the ones you've done into a bowl
4. Once all of the vegetables are processed and stirred together, return to the food processor with the salt and process until a thick wet paste forms but individual bits of vegetables remain distinct
5. Transfer to very clean storage containers and freeze.
6. Because of the salt, the bouillon will be very easy to scoop out a spoonful at a time
7. To use, mix 1 teaspoon of bouillon with 240mls water for a delicious soup stock.
8. Makes around 200 teaspoon servings

leeks, fennel, carrots, celery, celeriac, shallots, tomatoes, clove garlic, coriander, parsley, salt

Taken from cookpad.com/us/recipes/336048-vickys-homemade-vegetable-bouillonstock-powder-gluten-dairy-egg-soy-free (may not work)