300g (10 oz) White or Yellow Onions
300g (10 oz) Carrots
300g (10 oz) Celery stalks
Peel the onions and carrots and clean the celery, trimming the edges.
Roughly chop the vegetables and add them in the blender, pulsing a few times until you have finely chopped veggies. Be careful not to blend them into a paste.
Fill a muffin tray or ice cube tray with the mixed vegetables, pressing well. Freeze overnight.
Remove the blocks of Soffritto from the trays and place them in a freezer bag, ready to use!
They will last in the freezer for 8 to 10 months.
When you need them, put the block in cold oil and let them soften at low heat for 10-15 minutes.