Basics

Vegetable Stock Paste

★ 4.9150 ratings

The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.

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Details

Difficulty: Easy
Prep: 20 min
Active: 20 min
Cook: 50 min
Total: 50 min
Yield: 500 g

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Category: Basics
Time: 30–60 min
Nutrition: High protein High fibre
Difficulty: Easy
Rating: Well rated

Ingredients

Metric US

celery stalks: 200 g
carrots: 250 g
onions: 100 g
tomatoes: 100 g
courgettes: 150 g
fresh mushrooms: 50 g
garlic: 1 cloves
fresh mixed herbs: 6 sprigs
fresh parsley: 4 sprigs
coarse sea salt: 120 g
dry white wine: 30 g
olive oil: 1 tbsp

Nutritionper portion

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Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 28 g
Energy: 2,230.1 kJ
Calories: 533 kcal
Fat: 29 g
Fibre: 18.4 g
Carbohydrates: 34 g

Cookidoo® details

Categories: Basics
Dietary: Vegetarian, Gluten-Free
Health: High Protein, High Fiber
Equipment: glass jar with screw-top lid
Collections: Discover Thermomix® Online, Manifesto, Simple Ideas, The Basic Cookbook 2018, We Can Work Magic Out Of Simple Things, Your First Month Mixing
Original tags: Everyday, Video, Easy

Cooking instructions are available on the original Cookidoo® page.

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