Veggie Stock Paste 

As good as I’ve gotten at avoiding unnecessary packaging, I still always use store bought stock, largely for convenience. But I decided when this was one area I could really do better in, and I’m also trying to eat less meat… so I found a recipe for a vegetable stock paste that I can store in the fridge and just add to water and voila, liquid vegetable stock! I’m quite excited to try it in soups and all kinds of things this winter.


  • The tops of half a bunch of celery leaves on, roughly cut (approx 4 full stalks)
  • 2 carrots, roughly cut
  • 2 small or 1 large zucchini, roughly cut
  • 1 large tomato (I used 4 small)
  • 1 large onion
  • 1 clove garlic
  • bay leaves
  • A few sprigs of whatever herbs you have at hand. I used oregano and thyme but rosemary and basil would be lovely too. 
  • 1 bunch parsley
  • 1 long green chilli, seeded
  • 1 short red or purple chilli, seeded
  • 145 grams rock salt
  • 40ml olive oil
  • Any other vege scraps you may have, I added some cauliflower stalks I had left over from a previous dinner.
  1.  Using the multiblade, place all the vegetables, garlic and herbs into the bowl and chop for 10 seconds on speed 6.
  2. Add the rock salt and oil and then cook for 20 minutes at 115°C temperature on speed 1.
  3. When finished cooking, mix speed 10 for 1 minute.
  4. Store in a jar in the refrigerator.
Recipe Notes
  • Use 1 tablespoon in 1L water for vegetable stock.
  • Stock will keep for 3 months in the fridge.
  • It can be frozen for 6 months. Because of the amount of salt in the recipe it will still be a scoop-able consistency straight from the freezer.



Recipe adapted from

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