This Thermomix Vegetable Stock paste will add fabulous flavours to all your dishes, save you money and you can rest assured that it is additive and preservative-free.
This Thermomix stock paste takes very little effort and will save you loads of money in the long run. It means you always have delicious vegetable stock to hand for any dishes you need it for.
I like to have jars of both chicken and vegetable stock paste in my fridge so that whenever I need stock for any recipe, it takes just minutes to have a flavourful stock ready.
It is super easy to make and it lasts in the fridge or freezer for months, meaning you only need to make it occasionally - this recipe makes a whole jar and you only usually use a tablespoon at a time.
You will save loads of money on buying shop-bought stock, and because you have made it yourself, you know that it is both additive free and artificial preservative free.
Note: Don't try to taste this stock paste once it is made - it is very salty! This is intentional as you need the salt to act as a preservative. Rest assured that the dishes you put it in will taste delicious.
Ingredients for Thermomix veg stock
You will need the following ingredients. Note that the vegetables and herbs can be substituted for others you may have - this is an ideal recipe for using up all those veggies in the bottom of your fridge!
- Vegetables - you can use any vegetables you like. For this recipe I have used onion, garlic, celery, carrot, zucchini and tomato. If you want to add a sweeter note to your stock, try adding corn, pumpkin or sweet potato. It is best to avoid brassicas such as cabbage or Brussel sprouts as they can make your stock bitter.
- Fresh herbs - Again you can choose whichever herbs you like to help flavour your stock. I use parsley, basil and rosemary here as that is what I currently have growing in my herb garden. You could also add thyme, tarragon, bay leaves or sage.
- Rock salt - this recipe calls for a lot of salt - this acts as a preservative and allows you to keep the stock in your fridge for longer.
- Olive Oil
How to make stock paste in the Thermomix
Making stock paste is super simple in the Thermomix. Firstly, you chop up the vegetables and herbs. Then add the all the remaining ingredients and leave it to cook for 20 minutes.
Once it is cooked, you just need to blend it... job done!
Transfer it to an airtight container (I use a jar like in the photo above) and allow it to cool before storing the stock in the fridge. It will last for up to 3 months in the fridge or 6 months in the freezer.
How to use stock concentrate paste
You can use this vegetable stock whenever a recipe calls for stock. So for pasta sauces, soups, risotto, stews etc.
To use this stock paste, you simply scoop out the paste and dilute it in hot water. Use one tablespoon per 500ml / 1 pint of water. So if the recipe calls for one litre of stock, use 2 tablespoons of paste.
Often Thermomix recipes state adding stock concentrate paste and water separately anyway.
FAQs and Tips
To make up the stock, dilute 1 tablespoon of stock concentrate per 500g (ml) or per 1 pint of water.
This will keep in a airtight container in the fridge for up to 3 months, or store it in the freezer for up to 6 months.
Yes you can freeze stock paste. Storing it in the freezer will allow you to keep it for up to 6 months. Note that due to the high salt content, it won't freeze solid, so just keep it in a container and scoop it out when you need it.
The salt in this concentrated stock paste acts as a preservative and will allow you to keep it in your fridge for up to 3 months. Some people choose to use less salt and store the stock in the freezer rather than the fridge. I haven't tried this myself.
Yes you can! Making a stock is a great way to use up vegetables in your vegetable drawer. Just avoid brassicas, such as cabbage, broccoli, sprouts, kale... as they will make your stock bitter.
Absolutely yes! It takes next to no time, it lasts for ages, saves you money and it is free from artificial additives and preservatives. Plus it will make all your dishes taste way better than store-bought stock!
Yes you can! If you have some veggies that need to be used but you aren't ready to make your next batch of stock, throw them into a bag in the freezer and store them until you are ready. You can add to the bag at any time.
You can use vegetable stock any time a recipe calls for stock. This could be in soups, stews, pasta sauces...
Yes! If the recipe calls for chicken stock but you only have vegetable stock, this is a great substitute and shouldn't affect the flavour too much. Obviously it depends on the recipe (eg. a chicken soup will be more affected than a bolognese sauce) and you should always taste and season accordingly.
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- 1 celery stick, quartered
- 1 carrot, quartered
- ½ leek, quartered
- 1 zucchini, quartered
- 1 onion, peeled & quartered
- 1 tomato, quartered
- 3 garlic cloves, peeled
- a handful of mixed fresh herbs (I use basil, rosemary and Italian parsley)
- 150g rock salt
- ½ tsp freshly ground black pepper
- 20g olive oil
- Add the vegetables, garlic and herbs to the Thermomix bowl. Chop for 10 seconds / speed 6.
- Scrape down the bowl. Add the salt, pepper and olive oil and cook for 20 minutes / 120 degrees / speed 1.
- Blend for 1 minute / speed 9.
- Transfer to an airtight jar and allow to cool before storing in the fridge or freezer.
You can substitute the vegetables for any you have in your fridge. The total amount should be around 400g. Just avoid brassicas (eg. cabbage, kale, broccoli, sprouts) as they can make your stock bitter.
This stock will last for up to 3 months in the fridge or 6 months in the freezer (due to the high salt content it won't freeze solid, so just store in a container and scoop out when needed).
Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2911mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g