[FrostyM]

I found this recipe in the back of the River Cottage Preserves Handbook. I find it useful when making soups or adding a bit of flavour to sauces. I didn't follow this recipe exactly and I think you could easily substitute different vegetable or herbs to suit your tastes or what you have available at the time.


Souper Mix


250g Leek
200g Fennel
200g Carrot
250g Celeriac
50g Sun Dried Tomatoes
2-3 Garlic Cloves
100g Parsley
100g Coriander
250g Salt


Simply but all the ingredients into a food processor and blend into a moist, granular paste.
Store in sterilised jars and use within 6 months
When making a vegetable stock add 2 tsp to 500ml of hot water.

[Clarebelle]

This is fab, thank you! I've been wondering if I could make homemade stock cubes as I dont really have room in the freezer for loads of stock.