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Vegetable stock paste

  • 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

    Preparation

    1. 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. 
    2. 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.

    VARIATION

    • Adapt this recipe using any leftover vegetables in your refrigerator. Weigh into the mixing bowl to ensure quantities are consistent with the recipe.

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