Granulated vegetable broth

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 1
If the timetable is full, prepared vegetable paste or vegetable powder can be stirred into hot water.
COOK TIME
330 mins
TOTAL TIME
330 mins

Ingredients

Servings: 1
  • 1 collar Soup greens (approx. 850 g each)
  • 1 Parsley root (approx. 175 g each)
  • 2 Onions
  • 3 Garlic cloves
  • 150 g Salt

Directions

  1. 1

    Peel or clean, wash and roughly chop the soup vegetables and parsley root. Peel onions and garlic, dice coarsely.

  2. 2

    Preheat the oven (electric cooker: 100 °C/circulating air: 90 °C/gas: not suitable) and finely puree the prepared ingredients and salt in the high performance floor mixer at the highest setting. Squeeze the puree vigorously in a clean tea towel. Approx. 400 ml of liquid should come out.

  3. 3

    Spread the vegetable mixture on a tray. Dry in a hot oven with slightly opened oven door at top and bottom heat for approx. 6 hours, with circulating air for approx. 5 hours. Turn from time to time.

  4. 4

    Remove from the oven and let it cool down. Then mix again briefly in a blender to make a fine crumb. Pour into clean screw-top glasses, close and store in a dry place.

  5. 5

    Dissolve 2 level teaspoons in 250-300 ml boiling water.

Nutrition Facts

KCAL
1 kcal
CARBS
1 g
FATS
1 g
PROTEINS
1 g