Vegetable stock paste

Greatalternative to stock cubes. Can be used as a base for soups and sauces, just add 1 heaped teaspoon per 300 ml. It’ s very easy to store and prepare. Remember to stir very often while cooking, otherwise it might burn. Store in the fridge in an air tight container for up to 2 months. When using, always taste the dish before any additional seasoning. It’s on the salty side. Enjoy.

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Recipe tip

Adding less salt will reduce the storage time.

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Vegetable stock paste

Our rating: 51

Vegetable stock paste


  • 3 large carrots, peeled
  • 150 g celery sticks
  • 1 onion, peeled and quartered
  • 1 courgette, cut into thick slices
  • 1 parsnip, peeled into thick pieces
  • 2 clove garlic, peeled
  • 4 large mushrooms
  • 1 tomato, peeled and quatered
  • 1/2 bunch flat leaf parsley
  • 2 rosemary stalks, leaves only
  • 50 ml dry white wine
  • 2 bay leaves
  • 120 g sea salt
  • 1 tbsp olive


  • Chop all the vegetables and herbs roughly in a food processor.
  • In a large sauce pan heat the oil, add the vegetables and herbs, season with all the salt, add the wine.
  • Simmer on a low heat for 25 minutes, stirring very often, adding tiny amounts of water if needed.
  • Allow to cool, return to food processor and blend well (you can use hand blender). The paste should have consistency of tomato puree.
  • If it's watery put back in a saucepan and simmer until water's evaporated.


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