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Homemade vegetable stock paste in a glass jar on a light background.
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Thermomix Veggie Stock Paste (Low-Salt)

Author: Vicki Newton
A low-sodium vegetable stock paste that's freezer-friendly and full of flavour - perfect for soups, stews, and everyday cooking.
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Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course: Pantry Staples
Keyword: thermomix vegetable stock, thermomix vegetable stock concentrate, thermomix vegetable stock paste, thermomix veggie stock paste
Servings: 16 heaped tablespoons

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

  1. 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.
  2. Add the olive oil, salt, and pepper. Cook for 20 mins/Varoma/speed 1 with the simmering basket on top instead of the measuring cup. After cooking, scrape down the sides of the mixing bowl with a spatula.
  3. 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.
  4. 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.

Notes

Storage: Store the stock paste in an airtight jar or container in the fridge for up to 1 week. For longer storage, freeze in ice cube trays, then transfer the cubes to a zip-lock bag or airtight container and return to the freezer. They will keep frozen for up to 6 months. No need to thaw - just dissolve a cube in hot water or add it directly to your dish, depending on the recipe.
Usage: Start with 1 heaped tablespoon of paste per 500 ml water, then adjust to suit your taste or recipe.
Vegetable Notes: Feel free to use your own mix of vegetables, but go easy on anything with a strong flavour. Ingredients like cabbage, kale, spinach, turnip, fennel, mint, basil, and chillies can easily take over the paste unless balanced with sweeter or milder veg.