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Veggie Stock Paste
Prep 5 minutes
Cooking 22 minutes
Total 27 minutes
Makes 1 kg/2 lbs

Equipment

  • Stick/immersion blender or food processor

Ingredients
 

  • 1 kg / 2 lbs vegetables (see notes)
  • 1 big / 2 small brown onion(s)
  • 3-4 garlic cloves
  • 2 bay leaves
  • 3 sprigs basil or 1 tsp dried
  • 10 sprigs parsley or 1 tbs dried
  • 2-3 sprigs rosemary (leaves only) or 2 tsp dried
  • 2-3 sprigs sage and/or thyme (leaves only) or 1 tsp dried each optional
  • 180 g / ⅔ cup salt Himalayan, rock or sea salt
  • 2 tbs olive oil or oil of choice

Instructions
 

Stick/immersion blender method

  • Dice or slice vegetables as small/thin as possible and chop onion, garlic and herbs (except bay leaves).
  • Heat olive oil in a large pot, saucepan or frying pan (a wok works well). Once hot, add garlic, onion, bay leaves and herbs (only rosemary, sage or thyme, if using) and fry for 1-2 minutes.
  • Now add all veggies, herbs (parsley and basil) and salt. Cook for about 20 minutes until vegetables are soft. You might want to lower the heat after about 5 minutes and cover, if you have a matching lid (but that’s not necessary). Don’t forget to stir occasionally.
  • Use a stick/immersion blender to puree and form a paste.
  • Fill in a big jar or container. I used a 1L/1 quart sized jar. You could also fill the veggie stock paste in smaller jars, containers or an ice cube tray to freeze in portions.

Food processor method

  • Chop all ingredients until smooth.
  • Heat olive oil in a large pot, saucepan or frying pan (a wok works well). Once hot, add paste and cover (but that’s not necessary, in case you don’t have a matching lid).
  • Let simmer over low heat for about 20 minutes. Don’t forget to stir occasionally.
  • Fill in a big jar or container. I used a 1L/1 quart sized jar. You could also fill the veggie stock paste in smaller jars, containers or an ice cube tray to freeze in portions.

Notes

1kg/2lbs vegetables is not a must and simply an estimated weight. It really depends on what veggies you’re using. I often use 5 celery sticks, 2 carrots, 1 zucchini/courgette, 1 tomato and half a leek or a piece of celery root (celeriac).