Veggie Stock Paste
Inspired by the recipe for vegetable stock paste from Cookidoo.
Gang/Type: Condiments
Ergibt/Yield: 2 Jars
  • 2 onions
  • 2 cloves of garlic
  • 3 - 4 carrots
  • 2 - 3 stalks of celery (or 1/2 bulb)
  • 1 small zucchini
  • 1 large tomato
  • 2 - 3 tbsp dried tomatoes
  • 6 mushrooms
  • 2 bay leaves
  • 4 stalks of lovage
  • 1/2 bunch of parsley
  • 1 tbsp ground porcini mushrooms
  • 2 tbsp water
  • 120 g coarse salt
  • 1 tbsp olive oil
  1. Pour boiling hot water over two screw-top jars and their lids, set aside. Wash, clean and roughly chop the vegetables and herbs.
  2. Finely chop the vegetables and herbs in the food processor, put them in a large saucepan and bring to boil together with the ground porcini mushrooms, water, salt and olive oil while stirring. Let the vegetables simmer for about 25 minutes until they have collapsed and the mixture is pasty. Stir again and again to prevent burning.
  3. If necessary, extend the cooking time a little if the vegetable stock paste is too runny. Empty the screw-top jars.
  4. If you like, puree the paste or pour it into the prepared jars without further processing and close with the lids. Store the vegetable seasoning paste in the refrigerator after cooling.
The vegetable stock paste keeps in the refrigerator for a long time thanks to the salt and can be used as a base for soups or to season a wide variety of dishes. Use 1 heaped teaspoon for two cups of water or the equivalent amount of food.
Recipe by Blueberry Vegan at