For a classic vegetable broth, you don’t need any powder or cubes – you can easily cook your own vegetable broth from soup greens, water and spices. But first we create the basis for this with our salted vegetables.



3 ½ kg soup green and herbs

500 g salt



Good vegetables can be leek, celery, parsley root, carrots and spring onions, for herbs parsley, chives, dill, basil, oregano and lovage. Choose according to season and personal taste.

Use a food processor to chop the vegetables and herbs and mix in the salt well. Allow to draw a little, then stir well again, press firmly into clean screw-top jars and close well.

The salted vegetable is the basis for vegetable broth and an ideal seasoning for other soups, sauces, meat doughs and salads. “Without” is no longer possible with us! Well sealed and stored in a cool place, the glasses will last for months.

Recipe for about 12 average glasses.


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