When I got my Thermomix, the first thing I made was a vegetable stock concentrate. Probably like all of us Thermomix owners! I can’t believe I lived without this ingredient my entire life! It truly is the most versatile and most often used ingredient in my kitchen. I use it in loads of dishes, from soup to stews and even pasta sauce and risotto. If something needs a bit of a boost, that’s what I use.
I am going to share this recipe with you, because I think everybody needs to have a jar of vegetable stock concentrate in their fridge. There are many ways to make this and the best way, I think, is to use vegetables that are left over or almost gone. It is a fantastic way to use those veggies that have been in the fridge a tad to long, but have not entirely passed away.
- 1 Tbsp olive oil
- 1 onion or leek, chopped
- 2 garlic cloves, crushed
- 4 large sticks of celery, chopped, leaves on
- 3 carrots, chopped
- 1 large zucchini, grated
- 1 tomato, diced
- 2 bay leaves
- 4 sprigs of fresh thyme or 2 tsp of dried thyme
- 4 leaves of fresh basil or 2 tsp of dried basil
- a sprig of rosemary
- 1 bunch of parsley
- 150 gr. rock/sea salt
Heat the oil in a sauce pan over medium heat and add all the ingredients to your pan. Stir and put the lid on. Simmer for approximately 20 min. But do stir occasionally to prevent your mixture from sticking to the bottom of your pan. After 20 min. remove from heat and transfer your concentrate to a blender. Blend till it is a nice paste. You can put this vegetable stock concentrate into a glass jar and store it in your fridge for up to 6 months. The salt acts as a preservative, if you remove the salt it will not keep. If you don’t have all the herbs, don’t panic, use what you have on hand. Although, I recommend at least using a bunch of fresh parsley. Other than that use what you got, fresh or dried.
1 Tbsp is equivalent to 1 stock cube.
How easy was that!