Vegetable Stock Paste

Making your own stock paste guarantees that there are no nasty preservatives added to your stock, just natural fresh ingredients.  Use 1 tablespoon of stock paste in place of 1 stock cube to lift your dishes to the next level.  The added salt is a way of preserving the stock paste in the fridge for up to 3 months.  If you decide to leave the salt out, you can pour the paste into icecube trays and freeze up to 6 months.


  • 200 gms celery stalks, cut into pieces
  • 150 gms himalayan rock salt
  • 2 sprigs fresh rosemary, leaves only
  • 10 fresh basil leaves
  • 1 dried bay leaf
  • 2 garlic cloves
  • 1 fresh tomato, cut into halves
  • 1 brown onion, peeled and cut into halves
  • 2 carrots, cut into pieces
  • 1 tablespoon olive oil


  1. Place celery, carrots, onion, tomato, garlic, bay leaf, basil, rosemary and parsley into a blender and blitz until finely pureed.
  2. Add rock salt and olive oil and cook in a pot for 20 mins on medium heat stirring occasionally, or in Thermomix 20min / 120deg / Speed1.
  3. Blend in thermomix 1 min / speed 5-9 or transfer to a blender, once cooled and blend until a smooth consistency is achieved.
  4. Transfer stock into an airtight container or glass jar and store in refrigerator for a maximum of 3 months