Vegetable Bouillon Concentrate

Vegetable Bouillon Base (from A Veggie Venture)

5 ounces (150 grams) leeks, white and light-green parts only

Consistency in food processor

7 ounces (200 grams) fennel bulb, chopped
7 ounces (200 grams) carrot, chopped
3.5 ounces (100 grams) celery, chopped
3.5 ounces (100 grams) celery root (celeriac)
1 ounce (30 grams) sun-dried tomatoes
3.5 ounces (100 grams) shallot, peeled
3 medium garlic cloves
9 ounces (250 grams) kosher salt (about 1 cup)
1.5 ounces (40 grams) parsley
2 ounces (60 grams) cilantro

Method:

Chop the vegetables in chunks of an inch or less and add them to a food processor. I layer the vegetables and some of the salt as it helps liquify things faster. The food processor will not get the vegetables to a smooth paste, so I use my blender after processing the vegetables and adding all the salt. It is best to blend small batches at a time until smooth. The blender step is optional.

Consistency using blender as well

The finished product can be placed in jars or tubs suitable for the freezer. A single recipe makes about 3-1/2 cups of concentrate which is equivalent to about 40 quarts or litres of broth when used at a ratio of 1 teaspoon/cup of water. 

I love this vegetable combination, particularly the addition of fennel and celeriac, but other vegetables and herbs could be used. I would be careful to maintain the weight of vegetables to salt ratio. It is important to use a kitchen scale to measure the ingredients.