//Vegetable Stock Paste

Vegetable Stock Paste

This is a staple in our house, we use this stock paste in nearly every single meal…we even have our mum using it now. Once upon a time we would have bought a little square cube, squished it up and popped that into our meal for a bit of extra flavour, but now that we are additive-free we now know what goes into these little flavour cubes so we refuse to buy stuff like that any more.

The other bonus, when it comes to making your own paste, is the amount of ‘food waste’ you can reuse. This kinda makes the paste free, as this would normally have ended up in the rubbish and landfill. So, you are technically saving the planet as well.

I have a big 4MyEarth Bread Bag that I use to store all these scraps. I freeze them and just keep adding to the bag until I have enough to make more paste. You can grab a bag here and start saving your scraps today.

Things I save up to make veggie paste:

  • Ends off carrots and zucchini
  • Leafy parts of celery or the green end from leeks
  • Stalks from kale or spinach
  • Peelings from carrots, sweet potato and pumpkin
  • Broccoli and Cauliflower stalks
  • Any herbs or veggies that are going a bit old, but not rotten (mushrooms, onions, garlic, tomatoes, carrots, parsnip, fresh herbs etc)
  • I have even added old, soft apples (cored) to my veggie stock paste.

At the end of the day, there are no rules when it comes to what veggies to add to your paste, which is why ours turns out a different colour every single time.

I hope that has given you a few ideas to try and re-use your food scraps that normally end up as landfill (did you listen to our podcast about that, it was inspirational).

The last thing that you may like to do is add in some doTERRA Essential Oils – you could use things like Black Pepper, Basil, Rosemary, Oregano, Thyme, Marjoram or any of the herby ones in the range.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day and help us improve a recipe if we need to. We look forward to reading what you think!

Jo & Tracey x

June 6, 2018
  • 5m
  • 40m

Ingredients

  • Mixed veggies of choice, chopped roughly. Approx 5-6 cups full.
  • 2 tbsp. Fresh herbs of choice (you can use dried if you prefer)
  • 50 g Rock salt
  • 1 tsp. Black peppercorns
  • 2 tbsp. Extra virgin olive oil
  • 1/4 c water

Instructions

Thermal Cooking Method

  1. Add everything to your thermie jug, but don't overfill it. Cook for 45 mins/steaming temp/speed 1. Add more olive oil or water if you feel it is burning.
  2. To puree, gradually increase the speed to 7 and puree for 1 minute, or until nice and smooth.

Traditional Cooking Method

  1. Add everything to a large pot, bring to the boil, then reduce to a simmer. Cook for 45 mins, stirring often. Add more olive oil or water if you feel it is burning or sticking to the base of the pot.
  2. Using a stick blender or food processor puree till nice and smooth.
2018-10-24T10:55:20+00:00

3 Comments

  1. Emma W July 21, 2018 at 7:37 pm - Reply

    I’ve always got this in my fridge and use it in so many of my savoury dishes. A must have!

  2. Lisa October 7, 2018 at 2:25 pm - Reply

    How long can you store this for? Also can you freeze the paste? Thanks

    • Joanne October 8, 2018 at 7:58 am - Reply

      Hi Lisa, this will store for months in the fridge, however I do like to freeze it and it’ll last for a very long time. Jo x

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