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 30 Recipes
International
We Celebrate Our Uniqueness 32 Recipes
International

You might also like...

Homemade Soy Milk

4.8(12)

30 min

Spicy Cranberry Orange Sauce

4.7(56)

35 min

Yogurt Dressing

4.4(24)

5 min

Rye Bread

4.7(32)

6 h 5 min

Vegan Ginger Biscuits

4.3(13)

40 min

Vietnamese Egg Coffee

4.8(16)

10 min

Bubur Pulut Hitam (Black Glutinous Rice Porridge)

4.5(2)

13 h 10 min

Linseed Overnight Oats with Matcha Yoghurt

4.5(8)

8 h

Layered Mexican Dip

4.3(15)

25 min

Buttercream Icing

4.6(37)

10 min

Sourdough Starter Discard Pizza Dough

4.0(2)

1 h 10 min

Mother Sourdough Starter

5.0(1)

108 h 20 min

 Show all
Show all