- Difficulty Easy
- Total time 30 minutes
- 200 g celery stalks, trimmed, cut into pieces
- 2 carrots, cut into pieces
- 1 brown onion, cut into halves
- 1 fresh tomato, cut into halves
- 1 zucchini, cut into pieces
- 2 garlic cloves
- 1 dried bay leaf (optional)
- 1-2 sprigs fresh basil, leaves only
- 1-2 sprigs fresh sage, leaves only
- 1-2 sprigs fresh rosemary, leaves only
- 8 sprigs fresh flat-leaf parsley, leaves only
- 150 g rock salt
- 1 tbsp olive oil
Place celery, carrots, brown onion, tomato, zucchini, garlic cloves, bay leaf (optional), basil, sage, rosemary and parsley into mixing bowl and chop 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.
- Add rock salt and olive oil and cook 20 min/120°C/speed 1. Blend 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9 or until a smooth paste consistency is achieved. Transfer stock into a sealable container then place into the refrigerator to store until use.
Tips & Tricks
- 1 tablespoon of stock paste is roughly equivalent to 1 shop-bought stock cube.
- To make vegetable stock, use 1 tablespoon per 500 g water.
- You can store stock paste in a sealable container in the refrigerator for several months.
- The salt in this recipe is used as a preservative. When mixed with water as described above, the stock will not taste too salty.
- If you wish to decrease the salt in this recipe, we recommend you store the stock paste in the freezer.
- Small quantities of sea vegetables, such as dulse, wakame or kombu can be added to the stock for extra flavour and nutrients.
- Adapt this recipe using any leftover vegetables in your refrigerator. Weigh into the mixing bowl to ensure quantities are consistent with the recipe.