Vegetable Stock Paste - Recipe

Ingredients

• 2 medium onions
• 1 cup celery leaves
• 200g celery
• 4 medium carrots (250g)
• 230g fresh chestnut mushrooms (2 cups)
• 1 cup fresh tomatoes
• 3 medium courgettes
• 6 garlic cloves
• 1/4 cup sun-dried tomatoes
• 3 tbsp tomato paste
• 6 dried shiitake mushrooms
• 1/4 cup seaweed
• 1/4 cup extra-virgin olive oil
• 3 tbsp brown miso
• 60g good Himylayan salt

Herbs
• 2 bay leaves
• few sprigs fresh sage leaves chopped
• few sprigs fresh rosemary leaves chopped
• few sprigs fresh thyme leaves chopped
• few sprigs fresh basil leaves chopped
• 15 g parsley leaves and stems (or use frozen stems), chopped
INSTRUCTIONS

1. Heat the oil in a large pot on a high heat, add all your ingredients including the chopped veggies, herbs, tomato paste, miso, dried mushrooms and salt and stir. We want to hear a sizzle when the veggies are added.
2. Cover and turn down the heat to medium. Cook for 40 minutes, stirring occasionally, or until the veggies are super soft and completely falling apart.
3. PS: we don’t want the mixture to be dry or sticking to the bottom, when lifting the lid to stir the veggies, let the water created by the steam drip down onto the veggies and add a little oil.
4. Once the veggies are super soft and cooled a little, whizz well with a hand blender until the mixture forms a ‘scoopable’ paste, this will take a few minutes. If the mixture is not blending properly, you could add a few tablespoons of water.
5. When using a food processor you might need to blend this in batches.
6. Add the mixture to the sterilised containers and store one in the fridge and the rest in the freezer.

Recipe by Adre's Kitchen