Allergen-friendly Vegetable Stock Paste

No ratings

Prep. 20min

Total 50min

500 gram

Ingredients

carrot cut in pieces
300 gram
onion quartered
150 gram
tomato cut in pieces
150 gram
courgette cut in pieces
200 gram
mushroom, fresh
50 gram
garlic clove
1
bay leaf, dried (optional)
1
mixed herbs, fresh (e.g. basil, sage, rosemary), leaves only
6 sprig
parsley, fresh leaves only
4 sprig
sea salt, coarse (see tip)
120 gram
olive oil
10 gram

Difficulty

easy

Nutrition per 500 gram

Sodium 46781.1 mg

Protein 12.8 g

Calories 1953.1 kJ / 466.8 kcal

Fat 17 g

Fiber 27.1 g

Saturated fat 2.7 g

Carbohydrates 77.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

We Celebrate Our Uniqueness 32 Recipes
International

You might also like...

Steel Cut Oats

35min

Golden Beet Gazpacho

No ratings

Dhaba Style Dal Fry

1 h 45min

Coffee Rubbed Skirt Steak with Caper Salsa

35min

Pumpkin Pie

5 h

Latkes

35min

Carrot Top Pesto

5min

Pea Soup, Lemon Salmon, Broccoli and Potatoes

No ratings

Beet Vinaigrette

15min

Persian Dill and Lima Bean Rice with Pomegranate

40min

Black tahini banana bread

1 h 20min

Asparagus and Potatoes with Hollandaise Sauce

50min