Vegetable Stock Paste

PennyBy Penny    

November 4, 2015


200g celery chopped

2 large carrots chopped

1 large onion quatered

1 large tomato cut in half

1 corgette chopped

1 garlic clove

A couple of bay leaves

1/4 bunch of sage

1/4 bunch thyme

1/4 bunch Rosemary

Bunch of parsley

150g rock salt

1 tblspn oil


1In a food processor blitz all the veg and herbs

2Put into a heavy base pan

3Add the salt and oil

4Cook gently on a low to medium heat and stir frequently for a good 20 minutes

5When it's cooked down put back into the processor and blitz again

6Pour into sterilised jars and store in the fridge .

7Use 1 tspn in place of a stock cube

8You can use less salt but it won't last as long