Vegetable dashi sauce (Thermomix)

The soup stock sauce you make at home is healthy and additive-free, so you can make a delicious soup quickly!

Ingredients

Parmesancheese,cutinto3cm(optional) 50 g

Celerydiced 200 g

Carrotsdiced 250 g

Oniondiced 100 g

Tomatodiced 100 g

Zucchinidiced 150 g

garlic 1 clove

mushroom 50 g

driedbayleaf 1 slice

Freshmixedherbs(e.g.basilleaves,sage,rosemary),takeonly6leaves^~~^^freshparsley 4 stem

coarsesalt 120 g

drywhitewineorwater 30 g

oliveoil 1 tablespoon

Get your ingredients ready!
Add 50g of Parmesan cheese to the main pot.
Grate at 10 sec/speed 10. Place in a bowl and set aside.
Put the celery, carrots, onion, tomato, zucchini, garlic and fresh mushrooms in the main pot.
Add the dried bay leaves and fresh mixed herbs to the main pot.
Put the fresh parsley in the main pot,
Chop at 6 sec/speed 7,
Use a scraper stick to stir well.
Chop again at 6 seconds/speed 7.
Use a spatula stick to scrape the ingredients to the bottom of the main pot.
Add 120 g of coarse salt.
Add 30g of dry white wine.
Add 1 tablespoon of olive oil.
Replace the measuring cup with the lid on the main pot lid and cook at 25-30 min/Varoma/speed 2,
Add the prepared Parmesan cheese powder.
Cover the measuring cup with the lid of the main pot and adjust gradually at 1 minute/speed 4-7.
The music plays, out of the pot.
Scrape the walls of the pan to the bottom of the pan.
Place in a lockable, airtight jar.
A big jar full of fill.
Rich and salty.
Do your own cleaning.
I usually put a spoonful of stewed soup in the vegetables, and it is extremely delicious.
Leave cool, cover and refrigerate for storage.
It can be eaten for two or three months.