Vegetable Stock Paste

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Prep. 20 min

Total 45 min

6 portions

Ingredients

Parmesan cheese (optional) cut into pieces (1¼ in.)
60 g
celery cut into pieces
200 g
carrots cut into pieces
255 g
onions halved
100 g
tomatoes cut into pieces
100 g
zucchini cut into pieces
155 g
garlic clove
1
mushroom, fresh
60 g
bay leaf, dried (optional)
1
fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
parsley, fresh
4 sprigs
salt, coarse
130 g
white wine, dry
30 g
30 g water
olive oil
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 8463.1 mg

Protein 2.1 g

Calories 328.4 kJ / 78.5 kcal

Fat 2.9 g

Fibre 4.5 g

Saturated Fat 0.5 g

Carbohydrates 12.1 g

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