veggie stock paste Homemade

By tinathorn

Ingredients

• 200 g celery
• 2 large carrots
• 1 onion- quartered
• 1 courgette- cut into chunks
• 1 garlic clove
• 50 g fresh mushrooms
• 1 bay leaf
• 5 g each of basil, sage, rosemary
• 20 g parsley
• 30 g dry white wine
• 1 tbs olive oil
• 150 g sea salt or unrefined rock salt (more if necessary)

Details

Adapted from includingcake.com

Preparation

Step 1

In a food processor place all veg and chop until quite fine. Place the chopped veg in a large pan then add the herbs, wine, oil and salt. Simmer for 20 minutes. Remove the bay leaf (if you can find it, don’t worry if not) and blend either in the pan using a hand blender, or pour into a blender, to achieve ensure a fine smooth paste.
The paste can be store in the fridge for up to 6 months.
To use, dilute each teaspoon with 300-400g water or milk substitute.