Mr. Tucker whipped up a bunch of this veggie bouillon for the freezer last weekend and it reminded me to share it here. It’s pretty versatile and while the original recipe is below, you could add any savoury vegetables or herbs and it’s pretty forgiving. I feel like dry mushrooms would be a fantastic addition.

Souper Mix

Makes about four cups:
9oz (250 g) leek
7oz (200 g) fennel
7oz (200g) carrot
9oz (250g) celery root
2oz (50g) sun-dried tomatoes
2 or 3 garlic cloves
3 ½ (50g) parsley
3 ½ (50g) cilantro
¾ c fine sea salt

Put all the ingredients into the food processor and blend until you have a fairly thick paste. To use: combine 1 tsp of souper mix to 1 cup of water.

This recipe is from the River Cottage: Preserves book. I highly recommend both the series & the cookbooks!