This is a delicious and concentrated vegetable stock paste. You can use your vegetable scraps to make it and it lasts for ages!
A few years ago my friend made me a pot of homemade vegetable stock paste in her Thermomix. It was rich, salty, and concentrated and I thought it was amazing! A brilliant idea.
Now I don’t have a Thermomix to recreate it in, but since then I have used the concept to make my own stock paste.
There are three things I love about this stock paste:
- It’s so much easier to use than liquid stock! If a recipe calls for a 500ml stock and you’ve got a
literin a container, once it’s opened (or defrosted) you’re left with an excess 500 ml that needs to be used up quickly. With this stock, you can just take what you need and reseal the jar. A tablespoon of paste makes about 250ml of stock.
- The ingredients you put in can be pretty versatile! You need some flavor makers, like celery, carrots, onion, and garlic, but the rest of the vegetables and herbs you put in can change as your garden changes.
- You can use your vegetable scraps! Keep your carrot peelings, onion tops, zucchini ends, excess tomatoes, etc…save them up in your freezer until you have enough and make a
stockpaste from those.
For recipe’s sake, today I am going to write some specific vegetables to put in the paste, so you get an idea of how much. I use roughly 1 Kilogram of vegetables and at least half is made up of celery, onion, carrots, and garlic.
Then I added in some zucchini because that’s in season right now but if it was winter I would add in something like broccoli stalks. Then there are herbs and they can be whatever is growing in the garden. Today I have oregano, parsley, coriander, basil,
Lastly, the big ingredient that allows this stock paste to store so well is rock salt. Just over 10 % of this paste is salt, so you can see it’s quite concentrated!
The ingredients are all roughly chopped. Things that cook faster can be a little bigger than things that cook slower.
Then the vegetables and salt are cooked, along with 1 tablespoon of oil in a large, wide saucepan. As it cooks down with the salt, the vegetables will release their liquid. Keep it cooking until the liquid has reduced by half, about half an hour. Right at the end, add in the herbs.
Once cooked, pour it into a blender and mix with a smooth paste. How smooth the paste is, depends on your blender. A Thermomix would make this super smooth while my blender is a lot more rustic!
- 2 medium zucchini
- 2 medium tomatoes
- 2 medium onions
- 1 large carrot
- 5 cloves garlic
- 3 stalks celery + leaves
- 1/2 cup fresh herbs
- 1 tbsp olive oil
- 150 grams rock salt ([adjustable]1/2[/adjustable] cup)
- Roughly chop all the vegetables. Cut the slower cooking vegetables into slightly smaller pieces than the faster cooking ones.
- Heat the oil in a large wide pan and add in the vegetables and salt and cook on medium-high heat. As the vegetables release their juices, turn up the heat and cook until the water has evaporated by at least half and all the vegetables are soft. Add in the fresh herbs and cook for a minute more.
- Blitz it all up in a blender until smooth. Pour into steralised jars.
- Keep in the refrigerator for up to 4 months.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Calories: 13Total Fat: 0.5gUnsaturated Fat: 0gSodium: 2005mgCarbohydrates: 1.9gFiber: 0.5gSugar: 0.9g