Many German recipes call for “Suppengrün”, which is a combination of different vegetables and roots, like onions, celeriac, celery, garlic, parsley roots, leek, parsnip, carrots and others. This is a dried version of the basics, which with the included salt can be used in place of vegetable bouillon cubes. Found this on the German Rezepte-Wiki site when I was looking for “Gekörnte Brühe”. If you are not that ambitious to do this, “Vegeta” might be a good alternative for you.

Ingredients:

•             2    Onions
•   2 cloves    Garlic
•             4    Carrots
•             1    Leek
•   4 stalks    Celery
• ½ bundle    Parsley
•       2 tbs    Salt
•             1    Parsnip
•                   Pepper
•                   Lovage (optional)

Directions:

Clean all vegetables and mince finely.
Add the salt and pepper and mix everything thoroughly.
Spread out on Parchment covered cookie sheet(s).
Dry in convection oven at 170ºF for 7 – 8 hours. Or use a dehydrator.

Pulverize dried vegetables in blender and transfer to a Ball jar with lid.
Store in cool, dry place.

Use as needed to improve soups or sauces.

This is a base recipe, use your own favorite herbs, vegetables and roots to please your taste.