Love Food Hate Waste
This vegetable stock paste is made from vegetable scraps. Lasting up to 4 months in the fridge you can use any seasonal vegetables to add flavour to soups.
Ingredients
- 2 medium onions
- 1 large carrot unpeeled
- 3 stalks celery + leaves
- 5 cloves garlic or 4 teaspoons crushed garlic
- ½ cup fresh herbs
- 1 tbspn olive oil
- 150 grams rock salt (1/2 cup)
- 500 grams of other vegetables or vegetable scraps. See tips for seasonal flavour combinations
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