Allergen-friendly Vegetable Stock Paste

4.1 9 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
10 g

Difficulty

easy

Nutrition per 500 g

Sodium 46781.1 mg

Protein 12.8 g

Energy 1953.1 kJ / 466.8 kcal

Fat 17 g

Fibre 27.1 g

Saturated Fat 2.7 g

Carbohydrates 77.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Everyday Basics 42 recipes
UK and Ireland

Manifesto 203 recipes
UK and Ireland

Thermomix Online Like Never Before 13 recipes
UK and Ireland

Veggie Victories 40 recipes
UK and Ireland

We Celebrate Our Uniqueness 28 recipes
UK and Ireland

You might also like...

Lamb Chops with Ratatouille, Beans and Potato Gratin

1 h 25 min

Coconut Bao with Prawns

1 h 40 min

Potato Salad with Green Goddess Dressing

45 min

Savoury Cheesecake with Caramelised Onions

14 h 15 min

Cauliflower Cheese Bites with Sour Cream Dip

4 h 15 min

Coconut Milk Cocoa Custard (Dairy Free)

15 min

Bacon and Onion Bread

30 min

Dairy-free Dauphinoise Potatoes

1 h 10 min

Chorizo, Mozzarella and Sun-dried Tomato Pull-apart Bread

1 h 50 min

Roasted Chickpeas

1 h

Strawberry, Lime and Mint Cordial

50 min

Baklava Cheesecake

3 h 30 min