Vegetable Stock Paste

Prep. Time: 10 min
Cook Time: 15 min
Makes: 500g

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INGREDIENTS

• 80g (2 stalks) Celery

• 100g (1 medium) Carrot

• 75g (½) Brown Onion

• 60g (½) Roma Tomato

• 140g (½) Zucchini

• 40g (2) Button Mushrooms

• ¼ small Capsicum

• 2 florets Broccoli

• 2 Garlic Clove

• 1 sprig of Rosemary leaves

• 1 sprig of Parsley leaves

• 80g (¼ cup) Rock Salt

• 5g (1 tsp) Olive Oil

DIRECTIONS

Traditional
Finely dice all the vegetables and herbs, then place into a large saucepan. Add the salt and olive oil. Cook over a medium – low heat (with lid on) for 12 - 15 MIN, stirring frequently.

Once cooked, carefully use a stick mixer to blend until a paste forms.

Thermomix
Roughly chop all the vegetables and herbs. Place into the TM bowl and chop 6 SEC / SP 5. Scrape down the sides of the bowl. Add the salt and olive oil. Cook for 14 MIN / 100°C / SP 1.

Blend together for 30 SEC into a paste. Start on SP 5 and work your way up to SP 9.

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Empty the contents into a clean glass jar and allow to cool before storing.

NOTES

Store in an airtight glass jar in the fridge - it lasts up to 3 months.

Use 1 tsp of the stock paste per 250ml (1 cup) filtered water.