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.