This low-sodium Thermomix vegetable stock paste keeps for a week in the fridge or up to 6 months in the freezer (I freeze it in cubes for easy portioning). It's a natural alternative to store-bought stock and adds flavour to soups, stews, and more.
I've kept this recipe simple with onions, garlic, carrot, celery and parsley - but feel free to use up any odds and ends from the veggie drawer (for ideas, see my stock paste tips below).
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Why You'll Love This Recipe
- Smooth texture: The stock blends into a thick, lump-free paste.
- Long-lasting: Storing it in the freezer means it won't go mouldy.
- No additives: Just real vegetables, herbs and olive oil.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
Key ingredients:
- Onions
- Garlic
- Celery
- Carrots
- Parsley
Step-by-Step Directions
- Add all the veg to the mixing bowl and chop for 10 sec/speed 6.
- Scrape down the sides of the bowl with a spatula. Add the olive oil, salt, and pepper, then cook for 20 min/Varoma/speed 1. Place the simmering basket or splatter guard on top instead of the measuring cup.
- Let the vegetables cool slightly, then blend for 1 minute, gradually increasing to speed 9. Scrape down the sides of the mixing bowl halfway through blending.
- Spoon the paste into ice cube trays to freeze or into an airtight container for the fridge. See storage notes below.
Stock Paste Tips
Vegetable notes: A good rule of thumb is that if a vegetable has a strong or overpowering taste when raw, it may dominate your stock paste. Avoid vegetables and herbs such as cabbage, kale, spinach, turnip, fennel, mint, basil and chillies.
Splatter prevention: Let the paste cool slightly before blending, and slowly increase the speed to 9. Some paste will still end up on the lid, but it's easy to scrape off with a spatula.
Usage: I recommend using 1 heaped tablespoon per 500 ml of water. Taste and adjust depending on the recipe.
Salt: I've only used a teaspoon of salt in this recipe, but you can leave it out completely. Just keep in mind that without salt, it will only last a couple of days in the fridge. It's still perfectly fine to freeze and will keep for up to 6 months.
Storage
Store the stock paste in an airtight jar or container in the fridge for up to a week.
Freeze the paste in ice cube trays. Once frozen, transfer the cubes to a zip-lock bag or airtight container. They'll keep well for up to 6 months. No need to thaw - add the frozen cube straight to your dish as it cooks.
📖 Recipe
Thermomix Veggie Stock Paste
Ingredients
- 2 brown onions peeled and halved
- 2 cloves garlic peeled
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- Small handful of parsley
- 30 g olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Add the vegetables and parsley to the Thermomix bowl. Chop for 10 sec/speed 6 until finely chopped. Scrape down the sides of the mixing bowl with a spatula.
- Add the olive oil, salt, and pepper. Cook for 20 min/Varoma/speed 1 with the simmering basket or splatter guard on top instead of the measuring cup. After cooking, scrape down the sides of the mixing bowl with a spatula.
- Let the mixture cool for a few minutes to allow the steam to settle. Put the measuring cup on then blend for 1 min/speed 9, gradually increasing the speed and scraping down halfway through. The paste should be thick and smooth. Be aware that it can stick to the underside of the lid, so scrape that down too.
- Spoon the paste into ice cube trays for the freezer or into a jar or airtight container for the fridge. (Each cube in my tray holds roughly 1 heaped tablespoon, but yours may vary). See storage notes below.
Zap says
Tastes great! I added some ginger (I can never follow recipes 100%). It burnt a little at the bottom of the Thermomix.
Vicki says
That sounds great - will have to try adding ginger next time.