Vegetable Stock Paste

4.9 282 rating

Prep. 20 min

Total 45 min

650 g

Ingredients

Parmesan cheese (optional) cut in pieces (3 cm)
50 g
celery stalks cut in pieces
200 g
carrots cut in pieces
250 g
onions cut in pieces
100 g
tomatoes cut in pieces
100 g
courgettes cut in 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
dry white wine
30 g
30 g water
olive oil
1 tbsp

Difficulty

easy

Nutrition per 650 g

Sodium 46898.6 mg

Protein 12.3 g

Calories 1949.4 kJ / 465.9 kcal

Fat 17.1 g

Fibre 26.9 g

Saturated Fat 2.7 g

Carbohydrates 71.6 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 174 Recipes
Switzerland

The Basic Cookbook 133 Recipes
International

The Basic Cookbook 133 Recipes
International

The Basic Cookbook 131 Recipes
Canada

You might also like...

Pea and Mint Soup (TM5)

20 min

Shortcrust pastry

5 min

Chicken stock paste

45 min

Chopped vegetable salad

10 min

Vegetable Stock Paste

50 min

Marinated Peppers

55 min

Five-seed bread

1 h 50 min

Spelt bread

1 h 45 min

Sandwich bread

3 h

Creamy mushroom soup

20 min

Cauliflower cheese

55 min

Broccoli, red peppers and pine nuts salad

10 min