Vegetable stock


Once you have made your own stock paste, you won’t want to use store-bought again


About this Recipe

‘By: Amanda

Homemade stock paste adds ‘umami’ flavour to any dish.  Keep a jar handy in your fridge at all times.

Makes around 700ml (equivalent to 40 stock cubes)


Step by Step Instructions

  • 200g celery, cut into 2 cm lengths
  • 2 large carrots, cut into chunks
  • 1 onion, quartered
  • 1 large tomato, quartered
  • 1 courgette, cut into chunks
  • 1 clove garlic, peeled
  • 50g fresh mushrooms, halved
  • 5g each of basil, sage & rosemary
  • 20g parsley
  • 1 tbsp olive oil
  • 200g unrefined rock salt e.g. Himalayan
Step 1

Place all the vegetables in a food processor and blend for 10 seconds, or until finely chopped.

Step 2

Transfer the vegetables to a large saucepan and add the oil and salt. Simmer on a low to medium heat for 30 minutes, stirring frequently to prevent the bottom from sticking.

Step 3

Leave to cool, then return to the food processor and blend until smooth. Store in sterilised glass jars (run the jar and lid through a dishwasher, then place in the sink, fill with boiling water and leave to stand for 5 minutes).  Keep the paste the fridge.

Step 4

Dilute each heaped teaspoon of stock paste with 400g water when using as stock.


Free of preservatives and other ‘nasties’ this stock paste will last in your fridge for up to 6 months.  You can also freeze it – due to the high salt content, it won’t freeze solid, so can be scooped straight from the freezer.

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