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Ingredients

  • 2  Carrots roughly chopped
  • 1  onion peeled and quartered
  • 1  Tomato quartered
  • 1  Zucchini small, chopped
  • 2 cloves garlic
  • 4  Thyme sprigs
  • 2 leaves Bayfresh chop a few of basil, rosemary and sage
  • 1 bunch Italian flat leaf parsley roughly chopped
  • 150 gm Sea salt
  • 1 tbsp Cold pressed coconut oil
  • 200 g Celery roughly chopped

Servings: 4

Instructions

  1. Puree ingredients in high speed blender, Vitamix or Thermomx until smooth.
  2. Place spoonfuls into ice cube trays and freeze. Remove from trays when frozen and store in the freezer in an airtight container.
  3. Pull out a cube or two to season soups or anywhere you would normally used a stock seasoning.