Home-made vegetable stock concentrate

Home-made vegetable stock concentrate

I love this concentrate as it is a great addition to the fridge and can be easily whipped out to level up a red sauce, soup or curry. 

Home-made vegetable stock concentrate

Emma Aouad

Cuisine

Australian

Category

Basics

I believe everyone should have a good vegetable stock concentrate in their fridge to whip up and level up a beautiful home cooked meal. 

The only preservative in this mix is... rock salt! Herbs are also amazing natural preservatives and this concentrate stays fresh in my fridge for months! 

Full disclosure I use my thermo-mix for this one, but have written the recipe for anyone with a blender and a stove top. 

Home-made vegetable stock concentrate

Ingredients

  • 4 celery stalks

  • 2 ripe tomatoes, roughly chopped

  • ½ leak, roughly chopped

  • 1 brown onion, roughly chopped

  • 1 zucchini, roughly chopped

  • 2-3 sprigs of basil, leaves only

  • 2-3 sprigs of fresh sage, leaves only

  • 8-10 sprigs of parsley, leaves only

  • Closed fist bunch of lemon-thyme, roughly chopped ( stalks and all)

  • 6-8 sprigs of oregano, leaves only

  • 150 grams of rock salt

  • 100ml of water

  • 1 tablespoon olive oil

Directions

  1. Pop all ingredients ( except the water content) into a blender and blend until consistent.

  2. Transfer to a saucepan and spoon out the blended contents.

  3. Add water and bring to a boil.

  4. Turn the heat down and boil until the inrgredients are at the desired consistancy.

  5. Allow to cool, transfer to a glade jar and pop it in the fridge.
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