ORGANIC VEGETABLE STOCK PASTE

Pure deliciousness!!  Use organic produce to simply get the best you possibly can from this staple fridge item.  Use to lift sauces, soups, casseroles.

1 tbsp of vegetable stock paste is equivalent to 1 shop bought stock cube.
To make veggie liquid stock, use 1 tbsp per 500gms water
The salt in this recipe is used to preserve the stock – if you choose to omit the salt, then the stock must be kept in the freezer.

Ingredients:

200gms celery stalks, cut into pieces
2 carrots, cut into pieces *
1 brown onion, peeled and cut into halves
1 fresh tomato, cut into halves
1 zucchini, cut into pieces
2 garlic cloves
1 dried bay leaf
1-2 sprigs fresh basil leaves
1-2 sprigs fresh rosemary, leaves only
150gms himalayan rock salt
1 tbsp olive oil *

Method:

Place celery, carrots, onion, tomato, zucchini, garlic, bay leaf, basil, sage, rosemary and parsley into a food processor until finely chopped or Thermomix for 10 Sec / Speed 6

Add rock salt and olive oil and cook in a pot for 20 mins on medium heat stirring occasionally, or in Thermomix 20min / 120deg / Speed1.

Blend in thermomix 1 min / speed 5-9 or transfer to food processor and blend until a smooth consistency is achieved.

Transfer stock into an airtight container or glass jar and store in refrigerator for a maximum of 3 months

* Omit if on a low fat diet ie. HCG Phase 2 Protocol