Soup seasoning: I no longer buy finished products; it can last up to a year

Preparation:
Thoroughly clean all herbs and vegetables. Roughly chop the celery, leek, and onions. Peel the garlic cloves.
Chopping:
Roughly chop the prepared ingredients in a blender. If desired, continue blending with an immersion blender to achieve a finer consistency.
Blending:
Blend the chopped ingredients with salt. Salt not only enhances the flavor but also acts as a preservative. Add approximately 10g of salt per 100g of mixture and mix well.
Filling and Storage:
Pour the finished mixture into clean, screw-top jars. Close the jars tightly and store them in a cool, dark place. The soup seasoning will keep for at least 1 year. Use:
Homemade soup seasoning can be used like granulated broth. It adds a rich, spicy flavor to soups, stews, and sauces.
Tip: Soup seasoning ingredients vary and can be adjusted as desired. If certain herbs are unavailable, they can be substituted or omitted.

Enjoy your meal!