Peel or clean, wash and roughly chop the soup vegetables and parsley root. Peel onions and garlic, dice coarsely.
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.
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.
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.
Dissolve 2 level teaspoons in 250-300 ml boiling water.