31/05/2026
Homemade Vegetable Stock Paste
This is my favourite way to use up the vegetables I already have on hand. I don’t stick to a strict veggie list — I use whatever is in the fridge, plus the veggie scraps I’ve saved in the freezer.
I keep things like broccoli ends, carrot tops, ends and peels, celery leaves, zucchini ends and onion pieces in a freezer bag until I’m ready to make a batch. It saves waste and gives you a beautiful homemade stock paste to use in everyday cooking.
Ingredients
Approx. 800g mixed vegetables and veggie scraps, roughly chopped
Examples: carrots, celery, onion, zucchini, tomato, broccoli ends, celery leaves, carrot ends, zucchini ends and onion pieces
2 garlic cloves
1 handful fresh herbs, such as parsley, rosemary, thyme or basil
1 bay leaf, optional
150g rock salt or sea salt
1 tablespoon olive oil
Herb oils like rosemary, basil, thyme or oregano can work well, depending on what flavour you want.
Method
1. Finely chop or grate all vegetables and herbs. A food processor makes this much quicker.
2. Add the olive oil to a large saucepan over medium heat.
3. Add the chopped vegetables, herbs and garlic.
4. Cook for 8–10 minutes, stirring often, until the vegetables start to soften.
5. Add the salt and stir well.
6. Reduce the heat to low and cook for 25–35 minutes, stirring regularly, until the vegetables break down and the mixture becomes thick and paste-like.
7. Remove the bay leaf.
8. Blend with a stick blender until smooth, or leave slightly chunky if preferred.
9. Spoon into clean glass jars and allow to cool.
Use around 1 tablespoon of stock paste per 500ml of water, or add a small spoonful straight into soups, casseroles, sauces, rice, pasta dishes or slow-cooked meals.
Store in a clean sealed jar in the fridge for up to 3 months. Always use a clean spoon to avoid contamination.
You can also keep it in the freezer, which is how I store mine. Because of the high salt content, it doesn’t freeze solid, so it’s easy to scoop out as needed.
This is a concentrated stock paste, so it is salty by design. Start with a smaller amount when cooking, then add more if needed.
