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Vegetable stock



1 jar(s)

Vegetable stock

  • 250 g coarse sea salt
  • 200 g celery, diced
  • 100 g carrots, diced
  • 100 g courgettes, diced
  • 100 g onions, halved
  • 1 cloves garlic, to taste
  • 1 bay leave
  • 1/2 packages parsley, sage, rosmary, basil
  • 20 g Extra vergine olive oil
  • 30 g dry white
  • 6
    Preparation 30min
  • 7
  • 8
  • 9

Recipe's preparation

    vegetable stock
  1. Put all the vegetables in the mixing bowl and chop 10 sec/speed 7
  2. Add salt, olive oil and wine and cook: 25 minutes/Varoma temperature/ with the basket on the lid instead the measuring cup
  3. Put the measuring cup on the lid, then puree everything 1 minute/ speed from 5 increasing gradually to 10.
    At this point you should have a cream: if it's liquid, cook some other minute at Varoma Temperature /speed 2.
    Pour the stock in a glass jar with lid, and store in the fridge. It's quite salty, usually a tsp is the equivalent of a commercial stock, so it's important learning how much do you use, to your taste.
    In the fridge it lasts for a very long time.
  4. Option: if you like you can add some mushrooms.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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