Homemade Vegetable Stock Paste in the Thermomix

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Vegetable stock is easy to make yourself with just a few ingredients. This vegetable stock paste made from soup vegetables, salt, olive oil and herbs is a handy base for soups, sauces and many other savoury dishes.

The Thermomix does the chopping and reducing. You can then use the finished paste in portions for seasoning or mix it with water to make vegetable stock.

Homemade Vegetable Stock Paste in the Thermomix

Flavourful vegetable stock paste made from classic soup vegetables, salt and herbs. Easy to make in the Thermomix and very versatile.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 jar
Course: Basics
Ingredients Equipment Instructions

Ingredients
  

  • 600 g soup vegetables e.g. carrots, celeriac, leek, parsley root
  • 100 g salt coarse
  • 20 g olive oil
  • 1 tsp lovage optional, dried, approx. 1 g
  • 1 bay leaf optional, remove before puréeing
  • pepper to taste
  • 5 g parsley optional, fresh

Equipment

  • Thermomix
  • 1 screw-top jar thoroughly cleaned

Instructions
 

With Thermomix
  1. Wash the soup vegetables thoroughly, peel if necessary and chop roughly.
  2. Place the vegetables, lovage and parsley in the mixing bowl.
  3. Chop for 10–15 sec/speed 7.
  4. Scrape down the sides of the mixing bowl with the spatula.
  5. Add the salt, olive oil, pepper and, if using, the whole bay leaf.
  6. Cook down for 25–30 min/Varoma/speed 2. Remove the measuring cup and place the simmering basket on the mixing bowl lid as a splash guard.
  7. Remove the bay leaf.
  8. Leave the mixture to cool slightly.
  9. Then purée gradually to the desired consistency, following the safety instructions for hot food.
  10. Fill the finished paste into thoroughly cleaned jars.
  11. Once cool, close and store in the fridge or freeze in portions.

Dietary information

  • Low histamine
  • Vegan
  • Gluten-free
  • Lactose-free
  • High FODMAP

Allergens: celery

In small amounts (moderate histamine): pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Variations

How salty is the paste?

The paste contains 100 g of salt to 600 g of vegetables, so it is very salty. When you season a dish with the paste, only taste it at the end and add more salt only if needed.

How do I use the vegetable stock paste?

As a starting point, use about 1 tsp of paste per 250 ml of hot water. Adjust the amount to the flavour and saltiness you want.

You can also add the paste directly to soups, sauces, rice dishes and stews.

Can I use other vegetables?

Yes. You can adapt the mix of vegetables. Carrots, celery, leek and parsley root make a classic base.

How do I store the paste?

Store the finished vegetable stock paste in the fridge and always use a clean spoon.

How long it actually keeps depends on the salt content, moisture, preparation and hygiene, so a shelf life of several months in the fridge can’t be guaranteed.

For longer storage, freeze it in portions.

Can I use less salt?

The salt isn’t just there for flavour – it also affects how long the paste keeps. If you reduce it significantly, don’t treat the paste as a long-lasting fridge staple. It’s better to freeze it in portions.

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