DIY instant broth with the vegetables of your personal taste. e.g. carrots, leek, onions (with skin, gives an extra spicy touch), garlic, celery root, parsley and parsley root, nutmeg, lovage, pepper, a bit of chili and lots of sea salt. Clean the vegetables, shred/grind them and put them on a baking sheet on parchment paper. Let it all dry for 12-14 hours on 80°C in the oven, let the oven door a bit open. Then mix it, if you like. Store in jars, it has a shelf life of quite a few months!