Up next in the Kitchen basics is vegetable stock.
Place all the vegetables, sun dried tomatoes, garlic and herbs into the bowl and chop for 10 seconds on speed 6.
Add the rock salt and oil and then cook for 20 minutes at 115°C temperature on speed 1.
When finished cooking, mix speed 10 for 1 minute
Store in a jar in the refrigerator.
Use 1 tablespoon in 1L water for vegetable stock.
Stock will keep for 3 months in the fridge.
It can be frozen for 6 months. Because of the amount of salt in the recipe it will still be a scoop-able consistency straight from the freezer.
If you decide to reduce the amount of salt it will need to be frozen as the salt acts as a preserving agent.
Recipe adapted from here