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Vegetable Soup Base

A homemade vegetable soup base during our "salt curing" challenge.
Servings 384


  • 1 lbs carrots
  • 4 stalks of celery
  • 6 garlic cloves
  • 1 leek greens removed
  • 1 onion
  • 3 oz sundried tomatoes
  • 1 large bunch parsley
  • 1 Tbsp cracked black peppercorns
  • 8 oz Kosher salt


  1. Clean all of your vegetables and cut them into chunks. Since this is prepared with all raw vegetables, its important to start with smaller pieces, about 1″ in size, so that your food processor can do its job with ease.
  2. Using your food processor fitted with the S-shaped blade, add all of your carrots. Pulse several times, and then let it go full speed to break down those carrots.
  3. Scrape down the bowl, and add the celery next. Pulse several times to incorporate, and then go full speed until everything is uniform in size.
  4. Scrape down the bowl. Add 1/4 of the salt, and process.
  5. Scrape down the bowl, and add the leeks and onions. Pulse to get it going, and then process full speed.
  6. Scrape down the bowl. Add the next 1/4 of the salt, and process.
  7. Add the parsley, stems and all! Everything into the bowl. Pulse it a few times, and then process it for about a minute to make sure those stems get broken down.
  8. Add half of the remaining salt, and process.
  9. Add the remaining vegetables – sundried tomatoes, garlic, and peppercorns. Process everything until it is combined and uniform in texture.
  10. Add the final dose of salt, and process. I processed mine for another 3 minutes to make sure everything was properly broken down.
  11. The finished vegetable soup base should be fairly uniform in texture and color. Store your vegetable soup base in an airtight container (like a canning jar) for up to 4-months in the fridge, or up to a year in the freezer.
  12. Yield = 8 cups of vegetable soup base
  13. With each serving being just 1 teaspoon, you will get 384 servings in a single batch!

Recipe Notes

Adapted from Food In Jars