Time: 5 minutes prep; 20 minutes in the Thermomix
Yield: 750 millilitres
Basics & Foundation Recipes
25 grams dried shiitake or porcini mushrooms
5 spring onions, ends removed
4 garlic cloves, peeled
1 onion, peeled and halved
200 grams celery, cut into 5 centimetre pieces
2 carrots, cut into thirds
1 zucchini, cut into thirds
2 tomatoes, halved
½ bunch parsley
30 grams fresh herbs; sage, thyme, oregano, basil
60 grams miso paste (gluten-free if necessary)
5 grams dried seaweed; kombu, wakame or dulse
160 grams good quality salt
20 grams olive oil
- Place all ingredients except salt and olive oil into the mixing bowl. If the bowl is too full to fit all the vegetables at once, chop part of the quantity for 5 seconds/speed 6 and then add the rest. Puree 15 seconds/speed 6, using the spatula through the lid to ensure all the contents are blended.
- Add salt and olive oil and cook 20 minutes/Varoma/speed 2. Use the steaming basket in place of the measuring cup to prevent splattering.
- Blend 40 seconds/speed 5–9, increasing speed gradually.
- Transfer to sterilised glass jars and refrigerate.