Souper Mix: Vegetable Bouillon
250g leeks, sliced and well-washed
200g fennel bulb, chopped
200g carrot, well scrubbed and chopped
100g celery
100g celeriac, peeled and chopped
50g sun-dried tomatoes
100g onions chopped
3 medium garlic cloves
250g fine grain sea salt
100g flat-leaf parsley, loosely chopped
100g coriander, loosely chopped
Everything into the blender .
Blitz until moist and granular
Store off in jars.
You’ll never use veggie stock cubes again.
Use 2 tsp to 500ml of hot water.
2 comments Monday 05 Jul 2010 | Porl | Foodie, Garden, Recipe
OOooooooh!
And there is the Orange carrot!