★Ingredients
2 celery stalks, chopped
2 large carrots, chopped
3 cloves garlic
1 onion, chopped
1 bunch fresh coriander
1 bunch fresh parsley
1 zucchini, chopped
1 leek, chopped
100g of spinach
2 tablespoons olive oil
1 teaspoon turmeric (optional for color)
1 tablespoon salt (optional)
Water as needed (around 1/4 cup)
★Instructions
Prepare the Vegetables: Wash and chop all the vegetables (carrots, celery, onion, garlic, parsley, coriander, leek, zucchini, and spinach) into small pieces.
Cook the Vegetables: Heat the olive oil in a large pan over medium heat. Add the chopped vegetables and cook for about 10 minutes until they start to soften. Add the turmeric for a golden color if desired.
Blend: Transfer the cooked vegetables into a food processor or blender. Add salt and a little water to help the blending process. Blend the vegetables into a smooth, thick paste.
Simmer: Return the vegetable paste to the pan and cook on low heat for another 5-10 minutes to evaporate excess moisture. Stir frequently to avoid burning. The paste should be thick and smooth.
Shape the Cubes: Once the mixture has cooled slightly, spread it out evenly on a flat surface, like a cutting board, to about 1-2 cm thickness. Use a knife to cut the paste into cube-sized pieces.
Wrap and Store: Wrap each cube in aluminum foil or wax paper, as shown in the image. Store the cubes in an airtight container in the freezer for long-term use.
Usage
Add one or two cubes to soups, stews, or sauces as a natural vegetable broth.
This method allows you to have homemade, chemical-free vegetable stock cubes ready to enhance any dish.