INGREDIENTS
- 1 kg of mixed broth vegetables (carrots, celery, onions, garlic, potatoes, pumpkin, tomatoes, courgettes);
- 300 g of coarse salt;
- 1 sprig of parsley;
- 1 sprig of basil;
- 2 tablespoons of extra virgin olive oil;
STEP
1 Wash the vegetables well and then cut them into small pieces;
2 Take a non-stick pan and pour in the oil, now add the vegetables cut into pieces and let them wilt for about 10 minutes;advertising
3 When they are wilted, add the salt and cook for another 10 minutes;
4 Pour the vegetables that we have wilted into a blender and chop them very finely;
5 Now let’s put the vegetables back in the pan (if they are too liquid), mix until the mixture is very thick. Let it cool completely;
6 Our vegetable stock is ready, all we have to do is pour it into the jars (sterilized glass ones, mind you); advertising
7 Store the jars in the freezer;
