Making Vegetable Stock Yourself

I’ve started making vegetable stock myself. Well, it’s more of a vegetable paste that you can use as stock! I got the recipe from Utopia, but since it’s in German I thought I’d show you how to do it. I slightly adapted the recipe by using lovage instead of garden cress and shallots instead of onion. The former because that’s what I have in my herb garden and the latter because I find shallots more agreeable for my stomach.

Forget to add the shallots and the garlic to the picture above. Oops.


  • 1 root celery
  • 1 1/2 carrots
  • 1 leek
  • 2 shallots
  • 3 garlic cloves
  • 1 bunch of parsley, chive, lovage each
  • 5 teaspoons of salt

I cut the produce in pieces and chop the herbs. Then I grind all ingredients to a paste with my hand blender. (Alternatively you can use a normal blender.)

It takes a while to grind the produce pieces down. I leave some larger pieces in my paste, but that’s just a matter of personal preference.

And voilà! Fill the paste in a jar and keep it cool in the refrigerator. The salt will keep it well preserved for a few months. I didn’t have anything go bad so far. The amount I make usually lasts me about three months, then I have to get my blender out again. 🙂 It’s a great alternative to commercial vegetable stock because it’s all vegetable – without any additives!

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