Friday, 11 May 2012

Organic Vegetable Stock Concentrate

Store bought stock cubes generally contain artificial colours, flavours and MSG. You can easily make your own stock concentrate using a mixture of rock salt and fresh organic vegetables. To use, just dissolve one tablespoon in hot water and you'll have homemade vegetable stock.  Use it to flavour soups, stews, gravies and risottos.

2 sticks celery, roughly cut
2 carrots, roughly cut
1 onion, peeled and quartered
1 garlic clove
1 zucchini, roughly cut
1 tomato, halved
small handful of parsley
small handful of mixed herbs (eg basil, thyme, sage, bay leaf, rosemary)
150g rock salt
20g olive oil

  1. Place all vegetables and herbs into TM bowl and chop for 10 seconds/speed 6.
  2. Add salt and oil then cook for 20 minutes/varoma/speed 1.
  3. Blend for 30 seconds by slowly turning the dial to speed 9.
  4. Place into an airtight jar and store the vegetable stock concentrate in the fridge. 


  1. How long will this last in the fridge? Might freeze in ice cube trays well :)

  2. Same as the EDC version - about 6 months. The salt acts as a preserving agent.