Homemade Vegetable Stock Paste
Store bought vegetable stock paste or cubes almost always contain sugars, preservatives and flavour enhancers. They generally also contain less than 10% actual vegetables.
But let’s face it – vegetable stock is a great ingredient for many recipes.
Here is a simple recipe for homemade veggie stock paste that you can store up to 6 months in the fridge, and can be adjusted to your own taste.
Zero sugar, zero additives, and 85+% real vegetables!
- 1 carrot
- 1 stick of celery
- 1/2 leek
- 1 small onion
- 1 handful fresh parsley
- 1 handful fresh lovage
- salt
Peel and cut the vegetables into small pieces. Add 15 g of salt for every 100 g of vegetable mix.
Blend to a paste in a food processor.
Fill a clean jar with the paste and keep it in the fridge for up to 6 months.
You can vary the recipe with other vegetables you like to add, and also use up leftover veggies. Add herbs and spices you particularly like, for example sage, rosemary, garlic or curry powder.
