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
- 2 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.
- Using the multiblade, place all the vegetables, garlic and herbs into the bowl and chop for 10 seconds on speed 6.
- Add the rock salt and oil and then cook for 20 minutes at 115°C temperature on speed 1.
- When finished cooking, mix speed 10 for 1 minute.
- Store in a jar in the refrigerator.
- 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 http://mycookprocessor.com/index.php/recipe/vegetable-stock/