Wash and chop all the vegetables and prepare the spices and herbs.
Heat 6 tablespoons of olive oil in a large skillet, then add all the ingredients except for the parsley, apple cider vinegar, and the two extra tablespoons of olive oil.
Cook on medium heat for about 35 minutes or until the vegetables are soft but not overcooked. Stir occasionally.
Turn the heat off and add the chopped parsley (I added a little more after making the paste), two extra tablespoons of olive oil, and apple cider vinegar. Let it cool.
Blend the mixture in a high-power blender or a food processor; then, add another handful of chopped parsley (not necessary, but I do it).
Fill the silicon mold or spread the paste in a tray and freeze for a few hours, until solid.
Take it out and portion in cubes: 30 grams or 1/8 cup each. Wrap each cube in culinary paper and store in the freezer.