Wednesday, August 24, 2022

Vegetable Broth Concentrate

Summer is the time of the year where I made jams, fruit in syrup, pesto, vegetables in olive oil, and now vegetable broth concentrate. It is very easy, last long in the fridge (I freeze it making ice cubes also), and I know what I'm eating. This concentrate goes well with any legumes and stew. You can make your own mix of herbs.

300 g of celery in pieces

300 g of carrot in pieces

150g onion

150 g of tomato in pieces

250 g of courgette in pieces

1 yellow bell pepper in pieces

3 clove of garlic

150 g of fresh mushrooms

3 dried bay leaf

2 teaspoons of oregano

2 teaspoons dried rosemary

1 teaspoon dill

150 g of coarse salt

60 water

2 tablespoons olive oil

120 g grated Parmesan cheese or other dry cheese grated to emulsify

In a kitchen blender, place all the vegetables, mushrooms, herbs, water, and olive oil. Blend it until you have a smooth paste. Add the salt, an mix it well. Simmer this paste for 30 minutes at very low temperature, or until it is reduced to half. Add the grated cheese, mix it well, and place it in containers or freeze it when it is cool. ENJOY!


  1. A wonderful way to preserve summer!

  2. Looks like a great item to have on hand, with so many potential uses. And even in the jar it looks delicious.

  3. This is such a great idea. I would love to try it, but not sure what you mean by simmer the paste? Is there enough liquid so it doesn't burn?

    1. Hi Judee!...I corrected it. It has to simmer at very low temperature, and in my case it has never burned. The key is to blend the vegetables until you have a puree, not pieces. The carrots gives a lot of juice when I blend them. Same thing with the zucchini and onion. That is the reason why you have to add just a small amount of water. The vegetables along with the addition of salt (osmosis) makes a watery mixture. I have cooked on gas and convection stoves. I don't know about electrical ones. Also, I cook it in a clay pot not metal. I have never burned my food in clay pots, but I always use very low temperature for simmer it. Abrazotes, Marcela