Ingredients

• 1 large onion
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic
• 1 bay leaf
• 2 allspices
• 4 pieces dried porcini mushrooms or fresh or frozen
• 1 medium leek
• 2 stalks of celery
• 1 vegetable mix (3 carrots, 1 parsnip, 1/4 celery)
• 2 tablespoons soy sauce
• 2 teaspoons tomato concentrate
• seasonings: 100 g sea salt, 2 teaspoons ground black pepper, 1 teaspoon each: turmeric, thyme, oregano, sweet paprika, 1/2 teaspoon chili flakes
• 2 cups water or 1 and 1/2 cups water + 1/2 cup white wine
• 2 tablespoons chopped parsley or 1 cup spinach leaves
• 1/2 cup grated Parmesan cheese or nutritional yeast flakes
• optionally: fresh herbs e.g. thyme, oregano, half cup basil leaves

Preparation

1. Peel the onion and cut into small cubes. Heat a large and deep frying pan or pot, pour in 2 tablespoons of oil and add the onion. Sauté, stirring occasionally over moderate heat for about 5 minutes, until translucent. Add finely grated garlic, bay leaf, allspices and mushrooms, mix.
2. Rinse the leek carefully, cut off the green leaves, keep the white and light green parts. Cut lengthwise into 4 parts, then across into slices, add to the pan with onion and sauté for about 3 minutes. Pour in an additional 2 tablespoons of oil.
3. Add celery stalks cut into slices, mix.
4. Peel the carrots, parsnip and celery and grate on a grater with large holes. Add to the pan and mix. Sauté for about 10 minutes, stirring occasionally.
5. Add soy sauce, tomato concentrate and seasonings: salt (its large amount of salt is needed for preservation), freshly ground pepper and spices: turmeric, thyme, oregano, sweet paprika and chili flakes.
6. Pour in hot water or water with wine and bring to a boil. Cook uncovered for about 10 minutes.
7. Finally, add parsley or chopped spinach leaves and fresh herbs if we use them, mix and warm through. Remove from heat and mix with grated Parmesan cheese or nutritional yeast flakes.
8. Chop the whole thing in a food processor or blender into smaller pieces (or leave whole if you prefer). Transfer to a plastic container with a lid or jars with a screw cap and put in the refrigerator. In the refrigerator can be stored for a minimum of one month.