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Vegetable stock paste
4.9 1.9K ratings
Prep. 10 min
Total 30 min
800 g
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Ingredients

  • celery stalks trimmed, cut into pieces
    200 g
  • carrots cut into pieces
    2
  • brown onion cut into halves
    1
  • fresh tomato cut into halves
    1
  • zucchini cut into pieces
    1
  • garlic cloves
    2
  • dried bay leaf (optional)
    1
  • fresh basil leaves only
    1 - 2 sprigs
  • fresh sage leaves only
    1 - 2 sprigs
  • fresh rosemary leaves only
    1 - 2 sprigs
  • fresh flat-leaf parsley leaves only
    8 sprigs
  • rock salt
    150 g
  • olive oil
    1 tbsp

Difficulty

easy

Nutrition per 20 g

Sodium 1460.4 mg
Protein 0.2 g
Calories 37.8 kJ / 9 kcal
Fat 0.4 g
Fibre 0.4 g
Saturated Fat 0.1 g
Carbohydrates 1.3 g

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