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Vegetable Stock Paste
No ratings
Prep. 20 min
Total 45 min
6 portions
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Ingredients

  • Parmesan cheese (optional) cut into pieces (1¼ in.)
    60 g
  • celery cut into pieces
    200 g
  • carrots cut into pieces
    255 g
  • onions halved
    100 g
  • tomatoes cut into pieces
    100 g
  • zucchini cut into pieces
    155 g
  • garlic clove
    1
  • mushroom, fresh
    60 g
  • bay leaf, dried (optional)
    1
  • fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
    6 sprigs
  • parsley, fresh
    4 sprigs
  • salt, coarse
    130 g
  • white wine, dry
    30 g
    30 g water
  • olive oil
    1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 8463.1 mg
Protein 2.1 g
Calories 328.4 kJ / 78.5 kcal
Fat 2.9 g
Fibre 4.5 g
Saturated Fat 0.5 g
Carbohydrates 12.1 g

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