Homemade Vegetable Stock Paste
This homemade vegetable stock paste is a real all-rounder in the kitchen: use it to lift soups, vegetable dishes and salad dressings, and thanks to the natural sea salt it keeps for months in the fridge. Looking for a personal gift? A prettily filled jar is just the thing. It comes together with no cooking skills and just a few simple steps, since everything goes straight into the blender. That way you always know exactly what's in your stock, with no flavour enhancers or additives.
Ingredients
- 4 small leeks
- 2 onions
- 0.5 celeriac, use half a bulb
- 4 carrots
- 4 cloves garlic
- 2-3 tsp dried lovage, or substitute a little extra parsley plus a pinch of celery leaf
- 1 bunch fresh parsley
- 220 g fine sea salt, Amount can vary: divide the total weight of vegetables in grams by 6 for the salt you need in grams
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 6 Servings |
|---|---|---|
| Calories | 10 kcal | 60 kcal |
| Carbohydrates | 1.5 g | 9 g |
| Protein | 0.3 g | 1.8 g |
| Fat | 0.1 g | 0.6 g |
| Fibre | 0.4 g | 2.4 g |
| of which sugar | 0.6 g | 3.6 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Trim, peel and roughly chop the leeks, onions, celeriac, carrots and garlic.
- Working in batches, add the prepared vegetables to a blender along with the fresh parsley and dried lovage, then blitz until finely ground.
- Thoroughly stir the sea salt through the finished vegetable mixture. Tip: if you don't have a blender, grate the firmer vegetables such as celeriac and carrots on a box grater and chop the rest very finely.
- Spoon the finished stock paste into clean, airtight jars and store in the fridge. Well sealed, it will keep for several months, as the salt acts as a natural preservative.
- Alternative version: the same method works with 2 leeks, 500 g carrots, 500 g celeriac, 500 g tomatoes, 1 bunch thyme, 1 bunch oregano, 2 onions and sea salt. Blend everything very finely as above and mix through the salt.
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Nutrition facts per serving (estimate)
| Calories | 10 kcal |
|---|---|
| Carbohydrates | 1.5 g |
| Protein | 0.3 g |
| Fat | 0.1 g |
| Fibre | 0.4 g |
| of which sugar | 0.6 g |
Frequently asked questions
How long does homemade vegetable stock paste keep in the fridge?
Sealed tightly and kept in the fridge, homemade vegetable stock paste will last for several months. The sea salt works as a natural preservative.
How much stock paste do I use per cup or litre?
As a rule of thumb, use 1 level teaspoon of paste per 250 ml water. Adjust the amount to suit how intense you'd like it.
Can I make the stock paste without a blender?
Yes. Grate firmer vegetables such as celeriac and carrots on a box grater, chop the remaining ingredients very finely, then mix everything through the salt.
How do I work out the right amount of salt for my stock?
Divide the total weight of the vegetables in grams by 6. The result is the amount of sea salt you need in grams.
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