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🍽️ Homemade Spice Paste for Vegetable Broth

72 kcal · 30 min · 4 servings

Ingredients

• Soup vegetables 1 bunch
• Parsley, fresh 10 g
• Rosemary, fresh 5 g
• Thyme, fresh 5 g
• Onions, yellow 1 pc.
• Mushrooms, white 200 g
• Garlic cloves 1 pc.
• Salt 50 g
• White wine, dry 50 ml
• Olive oil 2 tbsp

Instructions

1. 1. Thoroughly wash the soup vegetables and peel them. Cut the vegetables into large chunks.
2. 2. Wash the herbs and dry them well. Separate the leaves from the stems.
3. 3. Halve the onion and peel it.
4. 4. Clean the mushrooms if they are dirty.
5. 5. Peel the garlic clove.
6. 6. Place the prepared vegetables, herbs, garlic, and mushrooms into the mixing container.
7. 7. Place the measuring cup on top and chop the ingredients for 20 seconds on speed 6.
8. 8. Use a spatula to push all ingredients down from the sides of the container.
9. 9. Add salt, white wine, and oil.
10. 10. Remove the measuring cup and cook the mixture for 30 minutes on speed 2 at 100 degrees Celsius.
11. 11. Puree the paste for 30 seconds on speed 10.
12. 12. Fill the hot paste into sterilized screw-top jars.
13. 13. Seal the jars and let them cool down.

Nutrition per serving

• kcal: 72
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 5 g