Vegetable broth: the recipe for preserving it both in stock and in powder form!

INGREDIENTS
1 zucchini
1 bell pepper
1 onion
5 cherry tomatoes
1 potato
1 eggplant
2 celery sticks
Basil
Thyme
2 cloves of garlic
Celery leaves
320g (1 1/2 cups) of coarse salt
Extra virgin olive oil

METHOD
1. Cut the zucchini, bell pepper, onion, cherry tomatoes, potato, eggplant, and celery sticks into pieces and pour into the pan. Add the basil, thyme, garlic cloves, celery leaves, and cover with a lid. Let it cook for 1 hour.
2. After one hour transfer the vegetables to the bowl and puree it with the immersion blender.
3. Add the paper to the ice cube container and fill it with the mixture. Transfer to the freezer for 2 hours.
4. Spread the rest of the mixture onto the baking tray covered with parchment paper and transfer to the oven. Bake at 120°C/250°F for 30 minutes.
5. After 30 minutes remove the pan from the oven and crush the mixture with the fork. Bake again at 120°C/250°F for one hour.
6. After 1 hour transfer the dry mixture to the food processor and mix to obtain the powder. Store it in the jar.
7. Remove the cubes from the ice cubes container and wrap them in the kitchen foil. Store them in the freezer.
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