Directions

1. Add your parsley to the mixing bowl and chop the parsley for 5 seconds / speed 10. Remove from the mixing bowl and rinse the bowl out.

2. Peel your onions then cut into quarters. Peel your pumpkin and carrots then roughly chop. Roughly chop your zucchini and celery. Add all of your vegetables to the mixing bowl and chop the vegetables for 20 seconds / speed 8. Scrape down the sides of the mixing bowl.

3. Add your olive oil to the mixing bowl and cook the vegetables with the measuring cup removed for 20 minutes / 230°F|110°C / speed 2 / stir.

4. Add your low sodium salt to the mixing bowl and with the measuring cup inserted blend the mix for 1 minute / speed 10. Scrape down the sides.

5. Add your parsley to the mixing bowl and stir the mix for 10 seconds / speed 3 / stir. Once done, line a sheet pan that fits into your freezer with parchment paper and spread the stock paste across the sheet pan. If needed, do this in multiple trays. Freeze your stock overnight till set solid. Once set, cut into 2 inch cubes that can flavor one pint of water.

6. This can be stored for months in the freezer. Try dehydrating this mix in a very low oven for a few hours to make your own stock powder.