Allergen-friendly Vegetable Stock Paste

3.0 2 ratings

Prep. 20 min

Total 50 min

500 g

Ingredients

carrots cut in pieces
300 g
onions quartered
150 g
tomatoes cut in pieces
150 g
courgettes cut in pieces
200 g
fresh mushrooms
50 g
garlic clove
1
dried bay leaf (optional)
1
fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley leaves only
4 sprigs
coarse sea salt (see tip)
120 g
olive oil
1 Tbsp

Nutrition per 500 g

Calories 466.8 kcal / 1953.1 kJ

Protein 12.8 g

Fat 17 g

Carbohydrates 77.7 g

Fibre 27.1 g

Saturated Fat 2.7 g

Sodium 46781.1 mg

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