Homemade Soup Cube

(*) Ingredients for about 100 g soup cubes.

Preheat the oven to 75° Celsius convection (85° Celsius for top and bottom heat).

Whisk the chopped onions with the sea salt in a blitz chopper.

Remove the peel from the carrots and celery, rinse the leek. Chop everything and mix it into the onion-salt mixture.

Rinse the parsley leaves, dry them and chop them coarsely. Rinse and halve the tomatoes, cut out the stem. Chop the tomato halves and whisk them into the greens mixture with the parsley.

Spread the mixture in a gratin dish (or roaster) lined with parchment paper and let it dry in a heated oven for one night (i.e. about eight hours), leaving the oven door ajar. Finely blend the mixture as before. If necessary, brush through a sieve.

It can be kept in a screw jar for at least ten weeks.

This bouillon cube is ideal for seasoning. However, it is not suitable as a substitute for clear instant meat broth (as a soup base or for drinking).

Dosage: 1 level tsp of powder to 200 ml of tap water.

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