Wash, pat dry and cut in small pieces all your vegetables and herbs.

Weigh them and put them in a medium pan.

Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.04 ounces) therefore I put 91 grams (3.2 ounces) of salt.

Cover and cook on low heat for about 1 1/2 hour. Stir occasionally to prevent sticking.

At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed

Remove from heat and blend with an immersion blender.

Now cook again for about 20 minutes, until the stock is thicker.

Let the mixture cool down and put it into ice cube trays or in a jar.

Stock can be refrigerated for 20 days or frozen for up to 6 months.

Use 1½ teaspoon for 1 liter (4½ cups) of water