Soup Paste

Preparation

1. Prepare the Ingredients
   Rinse all the fresh vegetables and parsley under cold water. Peel the onions and garlic. Roughly chop the soup vegetables, onions, garlic, sun-dried tomatoes, and parsley. The size doesn’t matter much since it will all go into a food processor later, but smaller pieces blend more easily. If your stone mushrooms are large, break them into smaller pieces to ease the blending process.

2. Blending
   In batches, add the chopped vegetables, onions, garlic, sun-dried tomatoes, parsley, and stone mushrooms to the food processor. Pulse a few times to start breaking down the ingredients.
   Add the oil to help the ingredients blend more smoothly. Blend until the mixture is finely chopped and starts to form a paste. You might need to scrape down the sides of the food processor a few times to ensure everything is evenly processed.

   2.1 Thermomix
   Place the chopped vegetables, onions, garlic, sun-dried tomatoes, parsley, and stone mushrooms into the Thermomix bowl. Add the oil at this stage as well to facilitate smoother blending. Secure the lid and set the Thermomix to blend for 4 seconds on speed 8. This initial blend will start breaking down the ingredients. Use the spatula to carefully move everything from the sides to the bottom of the bowl, ensuring an even mix. Then, mix everything for 5 seconds on speed 7 to achieve a finer consistency.

3. Seasoning
   Add the salt to the mixture and mix egain and ensure the salt is evenly distributed throughout the paste. (For Thermomix: Mix again for 7 seconds on speed 7, ensuring the salt is evenly distributed throughout the paste.)

4. Taste and Adjust
   Give your soup paste a taste. Adjust the seasoning if necessary, but remember that the flavors will develop and intensify over time.

5. Storage
   Spoon the soup paste into sterilized jars, pressing down to remove any air pockets. Leave a small space at the top of each jar. Pour a thin layer of oil over the top of the paste in each jar to seal it and prevent oxidation. Close the jars tightly and store them in the refrigerator for up to 3 months or freeze for longer storage. Remember to label the jars with the date.

Usage
Use a spoonful of your homemade soup paste to kickstart the flavor base of any soup or stew. It can also be used to season sauces, gravies, or even as a marinade for meats and vegetables.

Tips
Feel free to adjust the types of vegetables based on what’s in season or what you have on hand. If you prefer a completely smooth paste, you can add a bit more oil and blend for a longer period. Always use a clean spoon when scooping out the paste to prevent contamination and extend its shelf life.