Vegetable stock paste

Step 1

Place celery, carrots, brown onion, tomato, zucchini, garlic cloves, bay leaf (optional), basil, sage, rosemary and parsley into mixing bowl and chop 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Step 2

Add rock salt and olive oil and cook 20 min/120°C/speed 1. Blend 1 min/speed 5 -9, increasing speed gradually from speed 5 to speed 9 or until a smooth paste consistency is achieved. Transfer stock into a sealable container then place into the refrigerator to store until use.