Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).

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 (16.4 ounces) therefore I put 91 grams (3.2 ounces) of salt.

Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.

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

Spread the mixture on a baking tray lined with parchment paper

and bake at 150 degrees C (300 degrees F), until it's dry and slightly crispy (about 1 hour 15 minutes). Don't forget to stir from time to time.

Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder.

Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.

Use 1 teaspoon for 1 liter (4 cups) of water.