Skip to main content Search

Allergen-friendly Vegetable Stock Paste
No ratings
Prep. 20 min
Total 50 min
500 gram
Sign up for free

Ingredients

  • carrot cut in pieces
    300 gram
  • onion quartered
    150 gram
  • tomato cut in pieces
    150 gram
  • courgette cut in pieces
    200 gram
  • mushroom, fresh
    50 gram
  • garlic clove
    1
  • bay leaf, dried (optional)
    1
  • mixed herbs, fresh (e.g. basil, sage, rosemary), leaves only
    6 sprig
  • parsley, fresh leaves only
    4 sprig
  • sea salt, coarse (see tip)
    120 gram
  • olive oil
    10 gram

Difficulty

easy

Nutrition per 500 gram

Sodium 46781.1 mg
Protein 12.8 g
Calories 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

We Celebrate Our Uniqueness 32 Recipes
International

You might also like...

Vegan Bolognese

No ratings

Spiced hot cider

5.0(3)

20 min

Beef Sukiyaki

5.0(1)

45 min

Prawn Glass Noodles

4.0(2)

30 min

Power Muesli

No ratings

Turmeric and Ginger-Infused Chicken Broth

No ratings

Wakame Butter

3.5(2)

5 min

Chicken curry with okra (quwarman al dajaj)

4.9(7)

50 min

Greens and ham egg white omelette (Diabetes)

5.0(3)

25 min

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

4.8(5)

11 h 40 min

Strawberry Lemonade Mimosa

5.0(4)

10 min

Turmeric, Ginger and Black Pepper Detox Shot

4.7(60)

3 h 10 min