Vegetable stock paste

4.9 1.7K ratings

Prep. 10 min

Total 30 min

800 g

Ingredients

celery stalks trimmed, cut into pieces
200 g
carrots cut into pieces
2
brown onion cut into halves
1
fresh tomato cut into halves
1
zucchini cut into pieces
1
garlic cloves
2
dried bay leaf (optional)
1
fresh basil leaves only
1 - 2 sprigs
fresh sage leaves only
1 - 2 sprigs
fresh rosemary leaves only
1 - 2 sprigs
fresh flat-leaf parsley leaves only
8 sprigs
rock salt
150 g
olive oil
1 tbsp

Difficulty

easy

Nutrition per 20 g

Sodium 1460.4 mg

Protein 0.2 g

Calories 37.8 kJ / 9 kcal

Fat 0.4 g

Fibre 0.4 g

Saturated Fat 0.1 g

Carbohydrates 1.3 g

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