Vegetable stock paste

Vegetable stock paste

4.8 12 ratings

Prep. 20 min

Total 50 min

1 bottle

Ingredients

Parmesan cheese (optional) cut into pieces (3 cm)
50 g
celery stalks cut into pieces
200 g
carrots cut into pieces
250 g
onions cut into halves
100 g
tomatoes cut into pieces
100 g
courgettes cut into pieces
150 g
garlic clove
1
fresh mushrooms
50 g
dried bay leaf (optional)
1
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley
4 sprigs
coarse salt
120 g
water
30 g
olive oil
1 tbsp

Difficulty

easy

Nutrition per 1 bottle

Protein 28 g

Calories 2226 kJ / 533 kcal

Fat 29 g

Fibre 18.4 g

Carbohydrates 34 g

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Also featured in

The Basic Cookbook 151 Recipes
International

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