Savoury composition

A process for the preparation of a savoury food article for providing a soup or broth, comprising the steps of:

• i) preparing a savoury composition comprising an edible salt, a fat, plant matter and a saccharide or polysaccharide;
• ii) filling a mould with the savoury composition and placing an elongate member in the mould such that said elongate member extends from the mould,
• iii) heating the mould containing the savoury composition and elongate member at a temperature in the range of 70 to 140° C. in a steam oven with steam injection, and
• iv) cooling the mould and removing the savoury composition and elongate member from the mould to provide a savoury food article,
• wherein the cooling is followed by drying of the savoury composition to a water content of less than 5 wt. % by total weight of the savoury composition.