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Self made soup cubes

In many recipes, soup cubes are recommended as seasoning. The ingredients of the cubes have never convinced me and I've spent a long time experimenting around how to make soup cubes for seasoning myself. The oven dried version takes too long and a big disadvantage is that smell of soup cubes stays for days throughout the house :) This cooked version is now my favorite:
100 g onion
100 g leek
300 g of carrots
250 g of celeriac
50 g of celery leaves
50 parsley
100 g of tomatoes
50 g champignons
3 cloves of garlic
3 TL lovage
1/2 teaspoon nutmeg
4 black peppercorns
5 juniper berries
3 bay leaves
mix and purée
30 g olive oil
150 g salt with algae (but watch out for problems with the thyroid gland)
Cook for 30 minutes on a small boil, let cool down and transfer finished paste into a screw jar. Keeps fresh in the refrigerator for about 3 months. Instead of a soup cube for seasoning you take a teaspoon. Fast, lasts a long time, tastes very good and is healthy for the whole family.