• Wash and chop vegetables into 1/2-inch pieces.
• Heat olive oil in a large skillet over medium. Add vegetables and bay leaf and cook for 30 minutes, until very soft.
• Remove the bay leaf. Transfer vegetable mixture to a high-speed blender and puree until completely smooth.
• Return pureed vegetables to skillet and cook for 15 more minutes, stirring frequently, to evaporate excess liquid.

FOR CUBES:

• Pour mixture into a baking pan lined with parchment paper. Freeze until solid.
• Cut into cubes and wrap individually in tin foil. Transfer to an airtight container for storage.

FOR POWDER:

• Spread the pureed mixture onto dehydrator trays or baking sheets lined with parchment.
• Dehydrate at the lowest temperature, around 140°F or 60°C, can take between 8 and 12 hours.
• Transfer to a high-powered blender or food processor and pulse to a fine powder. Store in a sterilized dry jar.