Thermomix vegetable stock paste concentrate is one of the first recipes most people make following the delivery of their thermie. It is an absolute staple that adds flavour and depth to dishes. In my home, it is an essential ingredient in many of our dinners.
This is my variation of the TMX veggie stock paste recipe that you will find in your Every Day Cookbook, or Basic Cook Book (the books that came with your TM31/TM5/TM6). I’m sure there are also probably several Cookidoo recipes for it.
This Thermobexta style stock paste concentrate is perfect for using up the leftover ends of veggies left at the bottom of your vege drawer, as well as parts of veges that you would normally throw out. You can swap and change the veges, just try to stick to roughly the same total weight.
The base of any stock is flavoursome ingredients (vegetables and/or meat) along with a high salt content. This particular stock paste uses a great mix of vegetables and herbs with the salt. In addition, we also include dulse flakes to up the nutrient content.
The high level of salt in stock paste made in the Thermomix does two things. Not only just it add flavour to your dishes, it also acts as a preservative. This vegetable stock paste will last months in the fridge!
Please remember, it is a concentrate and therefore it is very strong in flavour. I advise you to not taste it when it’s first cooked, but instead after it has been added to your dishes.
I see people saying they reduce the salt in it and freeze it (because reducing the salt will decrease the fridge life) so if you want to do so, feel free, but I would advise sticking to the amount specified and just using less of the concentrate in your meals if desired.
Some recipes that use Vegetable Stock Paste
I have so so SO many recipes that use this Thermomix Vegetable Stock paste. Here are a few that are freely accessible here on the website to get you started:
- Thermomix Vegetable Risotto
- Whatever Vegetable Soup
- Spicy Tomato and Red Lentil Soup
- Spinach Cob Loaf Dip
- Thermomix Vegetarian Lasagne
Plus so many more! Take a look around the site and see what hidden gems you might discover…
Odds and Ends Vegetable Stock
- 200 g zucchini roughly chopped
- 150 g celery leaves and heart
- 100 g leek roughly chopped (the green part that you would normally discard is fine to use) or onion
- 2 garlic cloves 10g
- 100 g broccoli roughly chopped, stem included
- 2 medium tomatoes roughly chopped
- 1 carrot roughly chopped, no need to trim ends
- 1 large handful baby spinach leaves or silverbeet
- 20 g fresh herbs of your choice I use whatever I have in the garden at the time, usually some mix of parsley, basil and a little rosemary
- 120 g sea salt
- 30 g olive oil
- 10 g dried seaweed such as dulse or wakame (optional)
- Place roughly half of the ingredients in mixer bowl. Blitz 6 seconds/speed 6/MC on.
- Add remaining ingredients. Blitz 20 seconds/speed 6/MC on. You may need to use your spatula to assist (if you do this, please ensure you only use the spatula that came with your machine, that you know is safe to use while the blades are running). Cook 20 minutes/steaming temperature/speed 2/MC on.
- Puree 1 minute/speed 8/MC on.
- Transfer to a sterilised glass jar. Store in the fridge and always use a clean spoon when using.
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.