Roughly dice the washed vegetables, weigh them, put them in a blender and finely blend everything. Roughly chop the herbs and mix at the end.
Mix the finely blended vegetables well with fine crystal salt (approx. 250 g per 1 kg of vegetables) and fill the finished soup seasoning into sterilized screw-top jars.
Add 1/2 tsp alcohol to the filled jars, light and seal immediately.
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