Ever wanted to make your own vegetable stock!? Well, now you can — no hidden ingredients, no additives, just delicious. This makes a great starter for soups, curries, stews, pot pies, and for adding flavor to grains while they cook.

Homemade Vegetable Stock Paste [Vegan]

Cooking Time




  • 2 cups celery
  • 2 carrots
  • 3 sprigs spring onion, chopped
  • 2 small tomatoes
  • 1 zucchini
  • 2 garlic cloves
  • 1 bay leaf
  • 1/4 cup fresh dill
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 1/4 cup Italian parsley
  • 1/2 cup rock salt
  • A drizzle of olive oil


  1. Add all ingredients except salt to a saucepan and cook for around 20-25 minutes, or until vegetables have softened.
  2. Then, add ingredients (except for the bay leaf and salt) to a blender and blend until smooth.
  3. Add ingredients back into the saucepan, add the salt, and cook for another 20 minutes, stirring frequently.
  4. Put ingredients back into the blender and blend until smooth. Pour mixture into sterilised jars and store in the refrigerator.