Basics: Vegetable Broth Paste

5 from 8 votes
Total Time 10 mins
Course Dinner
Cuisine European
Servings 1 people


  • 500 g Soup greens, e.g. celery, carrot, parsley, leek
  • 80 g Sea salt


  • Wash all the vegetables, peel them if necessary and cut them into large pieces. Chop in the mixing bowl for approx. 30 seconds on level 5. Then mix very small, approx. 10 seconds at level 10. Add the sea salt and mix well (15 seconds / level 8). If necessary, push the vegetables down again and again with the spatula.
  • Put the finished fine paste in a sealable jar and store in the refrigerator. The salt preserves the paste and lasts for a few months.
  • The vegetable stock paste can be used like normal vegetable stock, about 2 teaspoons per 500 ml of liquid.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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