I love my Thermomix and admittedly I never ever thought to make my own Homemade Vegetable Stock until I fortunately received one of my gorgeous man a year or so ago. As a nutritionist who loves creating healthy food but less so cooking my Thermomix saves my life. That said I have lots of amazing clients who actually enjoy cooking and don’t want to go to the expense of a Thermomix.
This paste was one of the key components in removing the last little bit of powdered additive filled yuk in my families diet. Yes I used organic cubes etc etc, but they were still highly processed and pretty empty of any form of nutrition. Every single time I add a tablespoon of homemade vegetable stock to my spaghetti bolognese, or the meat for tacos or to increase the flavour in my soups or stir fry I know I am adding in taste and goodness. NOTHING ELSE!
All this recipe needs is a slow cooker and a blender of some sort (I have yet to try it on the stove or in the oven, but I suspect a low heat in a casserole dish in the oven would work well for an hour).
Ingredients: For Easy Homemade Vegetable Stock Paste.
Makes 2 300gram jars of paste.
- 200 grams Celery (or whatever vegetables you have to use up)
- 300 grams of Carrot (2 large)
- 1 onion
- 100 grams of a dark green leafy vegetable
- 3 dried Bay leaves
- 2 garlic cloves
- small handful of fresh herbs (or a tablespoon of dried)
- 3 Tbs of Olive oil
- 150 grams of Rock salt / Himalayan Salt (not iodised table salt)
- Put all ingredients except for oil and salt in food processor and keep stirring and blitzing until forms a mush. (does not have to be smooth until cooked). Depending on power of FP you may need to add a few drops of filtered water.
- Add Oil and salt and pulse again until blended.
- Pour into a slow cooker and spread across base.
- Leave for 2 hours on high. Should bubble away and not dry out (turn off at 1.5 hrs if needed)
- Poor back into FP and blend on a high speed until a smooth paste. You will need to stir and scrape sides in-between blitzing.
- Poor boiling hot water into 2 jars and lids to sterilise for a couple of minutes.
- Whilst jars are still hot, fill up with paste. Keep one in fridge and one in freezer.
Tips for variations
- You can make this with most vegetables that you have in and need to use up.
- Keep stalks off organic Broccoli to use up in paste.
- This stock paste contains super concentrated vitamins and minerals and will add flavour and nutrition to many different dishes in place of stock powder and many other packet and jar mixes.
About the Author
|Kerry Vernon is a Holistic Nutritionist and Kinesiologist based in Melbourne. She offers Kinesiology sessions and Nutrition Consultations both in-person and online. |
Kerry loves helping her clients to heal from emotional and physical challenges and uses a holistic, individually tailored approach. It's recognised that the mind and the body are equally important in achieving great health and happiness.
Kerry is passionate about encouraging clients to realise their true potential, and empower them to heal naturally from autoimmunity and gut health issues.
Kerry facilitates Holistically Hashimotos - a Facebook group for those on the autoimmune pathway who wish to resolve it in a positive, and natural way.