I love this recipe very much for the fact that it saves time! A fragrant, rich and delicious soup can be prepared in a few minutes. This vegetable paste is a great alternative to bouillon cubes. You can store it in the refrigerator for several months. And, of course, I add this pasta not only to soups! Any vegetable dishes will become tastier and more aromatic with such an additive!
How I make such a paste, see the video below at 07:36. There is also a very tasty cabbage salad for the winter, which is prepared for one-two-three times, and incredibly tasty ketchup, which I definitely prepare! Look - you will like it))
First, I chop all the vegetables. You can choose vegetables to your taste. I use carrots, celery, bell peppers, squash and onions.
I add mushrooms to the vegetables (I have champignons), a clove of garlic, tomatoes, herbs (parsley, dill and rosemary) and a bay leaf.
I put it all in a blender and chop it in puree. I have a powerful blender, so I grind the bay leaf along with the vegetables. If you think that the blender will not "cope" with the bay leaf, you can simply add it later and boil it with the rest of the spices. I send the resulting puree to the pan.
I add dry basil, white wine, olive oil and salt. And, stirring occasionally, cook on low heat for 40 minutes.
If I use this dressing for lean dishes, I pour it into jars. But I usually add another slice of Parmesan. I cut it, send it back to the blender, pour the resulting pasta there and beat it again.
I pour it into jars and store it in the refrigerator. For 500 ml of water, I add 1-2 tsp. such a paste. The main thing is not to forget that the pasta is very salty! I usually don't add salt to the dish. It's delicious and very convenient!
INGREDIENS:
• Carrots - 300 g
• Celery - 250 g
• Onions - 100 g
• Zucchini - 300 g
• Sweet pepper - 0.5 pcs.
• Tomatoes - 150 g
• Garlic - 1 tooth.
• Champignons - 100 g
• Bay leaf - 1 pc.
• Parsley - 4 branches
• Dill - 4 branches
• Rosemary - 2 sprigs
• Basil dry - 1 tsp.
• Parmesan - 50 g
• White dry wine - 30 ml
• Olive oil - 2 tablespoons.
• Salt - 120 g