Vegetable Stock Paste

4.8 110 ratings

Prep. 20 min

Total 45 min

6 portions

Ingredients

Parmesan cheese (optional) cut into pieces (1¼ in.)
2 oz
celery stalks cut into pieces
7 oz
carrots cut into pieces
9 oz
onions halved
3 ½ oz
tomatoes cut into pieces
3 ½ oz
zucchini cut into pieces
5 ½ oz
garlic clove
1
fresh mushrooms
2 oz
dried bay leaf (optional)
1
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley
4 sprigs
coarse salt
4 ½ oz
dry white wine
1 oz
1 oz water
olive oil
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 8304.1 mg

Protein 2.1 g

Calories 323.7 kJ / 77.4 kcal

Fat 2.9 g

Fibre 4.4 g

Saturated Fat 0.5 g

Carbohydrates 11.9 g

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