Save money with your homemade stock!
1. Place a bowl on the mixing bowl lid. Weigh in the mushrooms and 200 g hot water, set aside and leave to steep for 20 minutes. Drain the mushrooms in the cooking bowl.
2. Put the drained mushrooms, celery, carrots, onions, tomatoes, courgettes, garlic, mushrooms, bay leaf, mixed herbs and parsley into the mixing bowl, chop using the spatula for 10 secs/speed 7 and push down with the spatula.
3. Add the salt, 30 g water and olive oil, place the simmering basket on the mixing bowl lid as a splash guard instead of the measuring cup and simmer for 25-30 minutes/varoma/level 2 (see tip). The mixture will thicken and become quite dry.
4. Set aside the simmering basket, insert the measuring cup, purée for 1 minute/level 4-7, gradually increasing, transfer to a screw jar, leave to cool, store in the fridge and use as required.
As the water content of vegetables can vary, the consistency of the spice paste can be different. If the vegetables are very fresh and have a high water content, cook the spice paste in the 3rd step for 30 minutes.
1 heaped.tsp of this spice paste is roughly equivalent to 1 cube of purchased vegetable stock for 0.5 l of water. For vegetable stock, use 1 heaped tsp of this paste for every 500 g of water.
The spice paste will keep for several months in a clean jar in the refrigerator.
In this recipe, the salt also acts as a preservative. If the paste is dissolved as described before, the broth will not taste too salty. If you want to reduce the amount of salt in the recipe, put the spice paste in ice cube makers and store the spice paste in the freezer.
You can vary the selection of vegetables and herbs as you like.
Be creative and make the spice paste with other natural ingredients of your choice.