Wash the vegetables. Peel the carrot, potato and onion. Remove the ends of the zucchini. Cut the tomato in half and remove the internal seeds. Finely chop the celery and onion. Cut the tomato, potato and carrot into cubes. Put them in a pan large enough to hold all the ingredients. Add the peas, herbs and onion. Pour in the oil and cook over medium heat for about 10 minutes, stirring occasionally.
Add all the salt (amount to vary according to your desires). Let it cook for another quarter of an hour. Once all the vegetation water has dissolved, turn off the heat.
Transfer the vegetables to the blender bowl. Run the machine until the mixture becomes homogeneous, thick and smooth. At this point, put the mixed vegetables back in the pan. Brown gently, just long enough for the preparation to dry (without burning). This will take about 5 minutes.
Transfer the mixture to a board lined with baking paper. Roll it out into a rectangle of 15 x 10 cm. The thickness must not exceed 1 cm. Place in the freezer for at least 12 hours. Then, cut them into squares (12 will come out). Freeze again, separating them with baking paper. This way the vegetable nuts will not stick.
You can also pour the broth mixture directly into an ice cube mold. In this case, skip the operation of rolling it out into a rectangle.
