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Vegetable stock paste

Vegetable stock paste
4.8 12 rating
Prep. 20 min
Total 50 min
1 bottle
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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

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