Frozen vegetable bouillon cubes

Chop celery (150 g), onion (150 g), carrot (150 g), parsley (100 g), dill (100 g), and garlic (15 g).

Place the vegetables and herbs in a saucepan. Add garlic powder (5 g), black pepper (2 g), and salt (10 g). Simmer for 20-30 minutes over low heat until the vegetables are soft.

Blend the mixture with a blender into a thick puree. Pour into ice cube trays or spread thinly in a container.

Freeze for 3-8 hours, then cut or break into portion-sized cubes. Add one cube to broths, sauces, and stews.