Step 1 (Prep Veggies): Wash and peel all vegetables. Chop the carrots, leeks, onion, garlic, celery, red bell pepper, and parsnip into small uniform pieces. Peel and chop the turmeric root. Set chopped parsley aside.
Step 2 (Sauté): Heat olive oil in a large pan over medium heat. Add the carrots, leeks, onion, garlic, celery, red bell pepper, parsnip, and turmeric. Sauté for about 30 minutes, stirring occasionally, until soft, caramelized, and fragrant.
Step 3 (Blend): Transfer the sautéed vegetables to a blender or food processor. Add the salt and chopped parsley. Blend until smooth and creamy (add 2–3 tbsp water if the mixture is too thick to spin).
Step 4 (Freeze): Line a small baking dish or tray with parchment paper. Pour the blended mixture into the dish and spread evenly into a flat layer. Place in the freezer for at least 4–6 hours until fully frozen.
Step 5 (Cut & Wrap): Remove the frozen block from the freezer, lift out using the parchment paper, and cut into small cubes using a sharp knife. Wrap each cube tightly in foil to prevent freezer burn.
Step 6 (Store): Store the wrapped cubes in a ziplock bag or airtight container in the freezer for up to 6 months! (Dissolve 1 cube in 2 cups boiling water to make instant broth).
