This must be kept in the freezer to keep it fresh. It is still scoop-able, probably because of all the salt in it.
Keep in mind that there is no real recipe. I use the vegetables I have on hand when I make a batch. I always include certain vegetables because I like the way they taste.
You need a LOT of Kosher Salt. You could also use sea salt. I don't like the more dense, iodized salt.
Start feeding your veggies into a food processor. (Add the leaves of the celery. . . they're good for you!) Keep chopping them until you make a paste.
Mix together. . .
This makes an excellent broth that is very good for you!
This particular batch included:
1 bunch parsley
1 bunch red kale
1 bunch celery, leaves included
2 cloves garlic
1 bunch green onions, tops included
2 big handfuls baby carrots (leftover from a classroom snack!)
10 or so basil leaves, fresh
1/2 orange bell pepper
1/3 cup salt
If I do it again:
Make sure to not use too much salt. You can always add more! I don't use a set amount. . . some of the veggie bouillon I make needs less, some more, depending on what vegetables I used.