Broth Paste

Ingredients

Serves: ca 40 portions (1tbsp/portion)

Base: 

• 2 carrots – roughly chopped. 
• 1 parsnip – roughly chopped. 
• 3 celery stalks – roughly chopped. 
• 1 brown onion – halved. 
• 1 large tomato – halved. 
• 2 garlic cloves 
• 150g salt 
• 1 tbsp oil 

Optional: 

• Any leftover vegetables – mushrooms, peppers and courgette are good additions here. 
• Your favourite herbs and spices – thyme, rosemary, and sage will go great. 
• 2 tbsp apple cider vinegar 
• 150g parmesan or 100g miso paste 

Method

1. Sterilise your containers – Whether using old margarine containers or pasta sauce jars, it’s important to make sure they are clean and sterile. An easy way to do this is to place them in boiling water for 30s prior to filing with the paste. 
2. Prepare the vegetables – no need to peel here, just chop the vegetables and take off the drier skin of the onion. 
3. Blend the ingredients – using a food processor/blender add all the ingredients, splitting accordingly if you need to do this in batches, and blend everything into a homogenous paste. 
4. Add salt – add salt to paste and blend for a further 10-15s on high to ensure its mixed thoroughly. 
5. Transfer vegetable stock paste to containers – Remove containers from boiling water and immediately transfer the broth paste. Store paste in the fridge and/or freezer. 

Due to the high salt content, this paste will have a long shelf life. Use one tbsp for roughly 500ml of broth in any recipe.