Vegetable stock concentrate - Failsafe version

This recipe is adapted from the vegetable stock concentrate one on page 17 of the TM Everyday cooking book.

I had altered the ingredients to make it failsafe. Note that parsley has recently been changed from "low" to "moderate" so very sensitive people may not be able to tolerate the parsley in this.

Ingredients
200g celery, roughly cut
3 carrots, thickly peeled, roughly cut
1 large spring onion bulb, halved (you can buy huge ones at woolies - they sell them individually as white globe onions)
1/4 red cabbage, roughly cut
1 Clove garlic
1 bunch parsley
150g celtic sea salt
1 T canola oil

Method
As per TM instructions.

Place all veg in TM bowl and chop on speed 6 - I had to chop for about a minute and use the spatula to get all the veg down and chopped (especially the cabbage)

Add salt and oil and cook for 20 mins at Varoma temp on speed 1

Mix by slowly turning the speed dial to speed 6 then pulverising for 1 min on speed 9

Verdict

It looks like the concentrate I saw at the TM demo, basically like a pesto. Smells great (and smelt divine while cooking) and tastes very salty! I will try it in a soup later and report back.