Vege Stock Paste

This is a staple in my house, I add it to scrambled eggs, a cup of broth, soups, casseroles, bolagnaise. Pretty much anything savoury that requires a boost of flavour.

Vege Stock Paste

Rate this recipe
Vege Stock Paste
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

I adapted the thermomix Vegetable Stock Concentrate recipe to suit our family.

Author: Michele
Servings: about 2 cups
Category: fundamentals

Ingredients

  • 3 celery stalks and leaves, chopped
  • 3 medium carrots, chopped
  • 1 onion, peeled and chopped
  • 1 medium zucchini, chopped
  • 1 clove garlic, peeled
  • 3 bay leaves
  • 2 sprigs rosemary, leaves only
  • 1 large bunch parsley
  • Β½ cup pink salt
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Place chopped vegetables, garlic, bay leaves, rosemary and parsley into a steamer basket and cook for 20 minutes or until vegetables are tender.
  2. Transfer vegetables to a blender or food processor.
  3. Add salt and oil and blend until smooth. Stop the motor and scrape down the sides as needed. If required, add a little of the steaming water to make a smooth paste.
  4. Transfer stock to a glass jar and refrigerate.
    Thermomix Instructions
  1. Place all vegetables and herbs in TM bowl and chop on speed 6 for 10 seconds.
  2. Add salt and oil and cook at 100deg on speed 1 for 20 minutes.
  3. Blend into a paste slowly increasing the speed up to 9. Blend for one minute.

Recipe Variations

  • If you have leftover vegetables that you wish to use up, you can also add them to this recipe. I have made a batch with a few mushrooms added.

Recipe Notes

  • This stock paste is quite salty, so as to preserve it. Add a little at a time to your dish so it doesn’t become too salty, you can always add more if you need.