This particular mix has gone into one or two hampers for those that like to cook. The benefit to making stock this way is that in it's preserved form it lasts for up to 6 months and by my calculations a standard jar could could make nearly 20 litres of stock!
Here are the ingredients as stated in the book:
50g Sun-dried Tomatoes
2-3 Cloves of Garlic
If you follow the weights you can easily change one veg for another according to availability. For ours we exchanged the celeriac for celery and used a mix of herbs including rosemary, thyme, sage and parsley.
All that is needed is to blitz everything in a large food processor. You may need to do it in batches but if you do make sure you mix it well afterwards by returning it to the blender once the volume is reduced through the processing. You should be left with a moist, granular paste. Spoon the mixture into sterilised jars and seal with vinegar-proof lids. Store in a cool, dry place for up to 6 months.
To use the souper mix, stir 2 teaspoons with 500ml of hot water.
TIP - to sterilise the jars, wash in hot soapy water, rinse and dry in a low oven. Fill and seal as soon as possible from removing from the oven.