I’ve never had a practical vegetable soup base recipe in my arsenal of recipes. Not sure why. According to Marisa at Food in Jars, “Now before you start praising me and calling me a genius, I must tell you, the idea behind this soup base is not the work of my personal brilliance. I’ve seen it in many places over the years.”
Having both parsley and cilantro appeals to me more than having to chose favorites.
- 3-4 large carrots (a pound or a little more)
- 4 celery stalks (include leaves if they look good)
- 8 ounces sea salt
- 1 large leek (remove the tough green tops)
- 1 medium yellow onion
- 1 large bundle cilantro or parsley (include the stems)
- 4 ounces dried tomatoes (I use my homemade ones, but store bought sun-dried tomatoes work well too)
- 5-6 large garlic cloves, smashed
- 1 tablespoon black peppercorns
- Fit a food processor with an S-shaped chopping blade.
- Chop all the vegetables into relatively small chunks (if you have a smallish food processor, you might want to divide the veg into two batches so as not to overtax your processor).
- Start with the carrots (densest vegetables first!). Put them into food processor container and pulse until they’re broken down into small bits.
- Add the celery and process.
- Now add about one-quarter of the salt and process.
- Add leeks and onions and process.
- Add another quarter of the salt and process.
- Add cilantro or parsley and process.
- More salt, and process. You may also need to scrape the sides of the processor bowl down at this point.
- Finally, add the tomatoes, garlic cloves, and black peppercorns and process.
- Then add the rest of the salt and process until it is fully integrated.
- The finished base should be relatively uniform in consistency and color.
- Pack into jars and refrigerate for up to four months. For longer storage, freeze for up to a year.
To reconstitute the soup base, use approximately 1 teaspoon per cup of water.
Yield: 7-8 cups