![Salt-free vegetable stock paste (6 months+) Salt-free vegetable stock paste (6 months+)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/cdbec971-c9d1-46d4-9631-7e8e99752d4b/Derivates/bb96477c-365e-498b-a317-3436882a2986.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 200 g celery stalk, cut into pieces
- 250 g carrot, cut into pieces
- 100 g onion, cut into quarters
- 100 g tomato, cut into quarters
- 150 g zucchini, cut into pieces
- 50 g fresh mushrooms, cut into halves
- 1 garlic clove
- 1 dried bay leaf (optional)
- 10 sprigs mixed fresh herbs, leaves only (eg parsley, basil, sage or rosemary)
- 15 g extra virgin olive oil
- Nutrition
- per 370 g
- Calories
- 2116.9 kJ / 505.9 kcal
- Protein
- 13.8 g
- Carbohydrates
- 82.9 g
- Fat
- 20.4 g
- Saturated Fat
- 3.9 g
- Fibre
- 33.8 g
- Sodium
- 384.4 mg
Alternative recipes
Show allJasmine rice
35min
Brown basmati rice
35min
Sautéed chicken strips
15min
Spiced lentil vegetable soup
1 godz. 30 min
Sautéed capsicum (200 g)
15min
White basmati rice
35min
Fajita seasoning
5 dk
Beef stock paste
3 Std.
Sweet shortcrust pastry
1h 50min
Sautéed onions (200-300 g)
10 dk
Goat's cheese
18 Std.
Gluten free Worcestershire sauce
1h 10min