Vegetable Stock Paste

Ingredients

• 300g celery
• 2 carrots
• 1 brown onion
• 1 tomato
• 1 zucchini
• 2 garlic cloves
• Handful of herbs: parsley, basil, rosemary, sage, bay
• 5 tbsp olive oil
• 150g pure salt (or grind rock salt in the dry jug first)

Directions

1. Chop vegetables and place in a tray with olive oil.
2. Cover with foil and roast at 180°C for 2 hours.
3. Cool and add to the Vitamix 2L container and blend on puree or from Variable 1 to 10 using the tamper until smooth. Spoon into jars and store in the fridge.
4. Use 1 tbsp per 500ml water for instant stock.