Homemade Vegetable Bouillon

In a food processor, pulse, then process the leek, shallot, ginger and garlic and 1/3 of the salt to a very, very fine chop. Remove to a large bowl.

Next, add the carrot, celery, shiitake mushrooms and sun-dried tomatoes, and another 1/3 of the salt to the processor and pulse/process to the same fine chop. Remove to the bowl with the leek mixture.

Repeat the process with the fennel, cilantro, parsley, thyme, lemon zest and the last of the salt. Add this to the bowl with the leek and carrot mixtures and mix well. The mixture should now resemble a thick wet paste. If necessary, process again to achieve the desired wet (almost sloppy) texture.

Transfer to sterile containers and freeze.

To serve, mix 1 teaspoon Homemade Vegetable Bouillon with 1 cup boiling water. Adjust to taste.