Quick And Delicious
Vegetable Stock Concentrate
June 28, 2015

Stock is something that has a permanent place in my fridge especially in Winter.   Bone stock is my first preference, but it can be heavy for some recipes, so it’s handy to have a jar of home made vegetable stock on hand.  This recipe is the original Thermomix recipe adapted.

Preparation:  10 minutes

Quantity:   approx. 2 cups of concentrated stock

Vegetable Stock Concentrate

  • 200g or 2 medium sized celery sticks
  • 2 carrots
  • 1 onion
  • 1 tomato
  • 1 zucchini
  • 1 handful mushrooms (or soak 2 Shitake mushrooms)
  • 1 clove garlic
  • 1 bay leaf
  • Few leaves basil, sage & rosemary
  • 1 bunch parsley
  • 200g rock salt
  • 1 tbs olive oil


  1. Wash and roughly chop all the vegetables.
  2. Place all vegies together in pot (with minimal water as the juices from the vegies will provide enough moisture) & cook until soft, then puree.
  3. Add salt and oil then simmer for another 20 minutes.
  4. Puree again.
  5. Allow to cool.
  6. Store in glass container in the fridge for up to 4 months.
  7. Dilute approximately 1 Tbsp of stock concentrate to 1 cup of water.  If using 4 cups of stock, 3 tablespoons of concentrate is usually enough.


  • The puree will be salty.  This will help in the concentration and preservation of the stock.
  • The stock will last approximately 3 months in the fridge.  Alternatively, place the stock in ice cubes and store in the freezer for use when needed.

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