Dried Soup Vegetables

For the dried soup vegetables, first cut the onions into tiny cubes and place them on a baking tray covered with baking paper. Place in the oven at 100 °C hot air.

In the meantime, cut the leek in half lengthwise and slice it into 3mm wide strips, also using the light green parts of the leek. Add to the onions on the tray, close the oven again and now grate the carrots, the cleaned celery and the yellow and red beet. Dry the grated vegetables in the oven for about 40 minutes as well.

The vegetable mallow leaves and the light celery leaves extra dried on a radiator or in the oven at 60 °C hot air.

Finally, mix all the ingredients together and chop in a blitz chopper if necessary.

Put the dried soup vegetables in a screw jar and store in a dry place.

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