Vegetable Bouillon Paste

I found this idea on the internet, and I think it will quickly become a staple in my kitchen. This can be made with any of your favorite vegetables and is only limited by your imagination. The first time I made this, I only made a half batch and gave too much of it away to friends. Next time I will make the full 2 kilos so I don't run out of this so fast. So far, I have used it to make Chicken & Pasta Soup, Baked Potato Soup, and Spaghetti Sauce. I'm sure I'm going to find many more uses.

Ingredients:

• 250 grams leeks
• 125 grams broccoli
• 250 grams carrots
• 125 grams sweet peppers
• 125 grams onion
• 4 to 6 garlic cloves
• 125 grams parsley
• 125 grams cilantro
• 1 cup fine salt (I like to use our swimming pool salt because it is very fine and absolutely pure, no iodine, no fluoride, and no anti-caking ingredient)

Directions:

• Thoroughly wash all the vegetables and air dry as much as much as possible.
• Coarse chop all the vegetables.
• Smash and peel the garlic.
• Rough chop the herbs.
• Process all ingredients in a food processor until paste-like.

• Weight the processed ingredients and add the appropriate amount of salt.
• 2 kilos of ingredients (or 4.4 pounds) to 1 cup of salt
• 1 kilo of ingredients (or 2.2 pounds) to ½ cup of salt
• ½ kilo of ingredients (or 1.1 pounds) to ¼ cup of salt

The basic recipe makes three to four ½ pint jars (but it halves well)
Freeze in small jars, but keep one in the fridge for quick meals

Use 1 teaspoon per cup of water in your recipes.

I know it sounds like too much salt, but you'll have to trust me on this. The salt is a natural preservative and you have to use a sufficient quantity to prevent the growth of bacteria. The great thing about using this vegetable bouillon in a recipe is that you will not need any additional salt.

Think about adding basil, rosemary, oregano, spinach, kale, cauliflower, cabbage, sun-dried tomatoes, or anything else you like for some variation in the recipe. I'm sure you will come up with your favorite combination.

Credit to www.food52.com for this idea.