Vegetable stock paste

Name: Vegetable stock paste
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 collar Soup greens (approx. 450 g each); 1 small parsley root (approx. 100 g each); 1 Onion; 2 Garlic cloves; 1/2 bunch Parsley; 2 stem(s) Lovage; 75 g Salt

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

If the timetable is full, prepared vegetable paste or vegetable powder can be stirred into hot water.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 collar Soup greens (approx. 450 g each)
1 small parsley root (approx. 100 g each)
1 Onion
2 Garlic cloves
1/2 bunch Parsley
2 stem(s) Lovage
75 g Salt

Directions

1
Peel or clean, wash and roughly chop the soup vegetables and parsley root. Peel onion and garlic, dice coarsely. Wash the herbs, shake dry and pluck. Finely puree the prepared ingredients and salt in a high performance floor mixer at the highest setting. Pour into clean screw-top glasses (approx. 330 ml each), close and store in the refrigerator. (Shelf life at least 6 weeks)
2
Dissolve 2 level teaspoons of paste in 250-300 ml of boiling water.