Vegetable stock concentrate

1. Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks.
2. Finely chop together with the oregano, marjoram and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
3. Add the salt, room-temperature stock and olive oil and, the measuring beaker not inserted, boil for 25 minutes/speed setting 2/100 °C.
4. Then with the measuring beaker in place, mix finely for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool.

TIPS

Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock.

If adults are eating without children, the stock can be replaced by white wine.

If cooled well, the stock concentrate will keep for several months.