Preparing homemade vegetable stock cubes is a simple and traditional habit that brings big advantages: less waste, more flavor, and full control over ingredients. This recipe is based on generous, almost “pantry-style” quantities, but it can easily be scaled down to suit everyday needs. The concept remains the same: fresh vegetables, herbs, and salt—nothing else. Let’s see how to do it.
Vegan
Gluten free
Traditional
Vegan
Vegetable Stock Paste
Homemade vegetable stock paste made with fresh vegetables and salt, perfect for seasoning soups, risottos and stews naturally.
Ingredients
- Onions 1 kg
- Carrots 1 kg
- Celery 500 g
- Parsley 800 g
- Tomatoes 400 g
- Green beans 450 g
- Zucchini 500 g
- Thyme 200 g
- Fine salt 1 kg
Tools
- Knife
- Cutting board
- Food processor
- Bowl
- Glass jars
Instructions
- Wash all vegetables thoroughly.
- Roughly chop and finely blend using a food processor.
- Transfer to a large bowl and mix well with the salt.
- Spoon the mixture into sterilized glass jars.
- Cover the surface with parchment paper.
- Seal tightly and store in a cool place or in the refrigerator.
Nutritional values (per serving)
Calories
18 kcal
18 kcal
Fat
0.2 g
0.2 g
Carbohydrates
3 g
3 g
Protein
0.6 g
0.6 g
Sugar
1.8 g
1.8 g
Fiber
0.9 g
0.9 g
Sodium
420 mg
420 mg
This post is also available in: Italiano (Italian)
