Vegetable stock paste

Vegetable stock paste

4.8 13 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Basic Cookbook 151 Recipes
International

You might also like...

Cannelloni with artichoke filling and tomato sauce

1 Std. 35 Min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, TM5)

1 Std. 30 Min

Meatballs with tomato sauce

45 Min

Russian beetroot salad

1 Std. 10 Min

Slow Cooked Beets (Metric)

40 Min

Brandy custard (TM6)

15 Min

Chopped vegetable salad

10 Min

Steamed Apricots with Cardamom Syrup

40 Min

Plum slice

1 Std. 30 Min

Pumpkin risotto with bacon

25 Min

Beetroot salad

10 Min

Béchamel sauce

15 Min