Homemade Vegetable Stock Paste (Instant Pot &Thermomix Instructions)

175 g parmigiano reggiano cheese, I bought a block to grate but you could of course buy it already grated if it’s easier. Now, the cheese is optional, if you are vegan just skip it, I just love the depth of flavour it adds

300 g celery stalks, cut in chunks

3 tomatoes, quartered

140 g mushrooms, halved

200 g leeks, sliced in chunks (green bit included)

2 big carrots, cut in chunks

200 g onions

3 cloves garlic, peeled

1 broccoli stalk

1 tsp turmeric (you don’t have to add this, I like to add turmeric to things because of its anti-inflammatory properties)

2 tbsp oregano

1 tsp mixed herbs (you can also use fresh herbs of your choice, above all if you have homegrown ones)

55 ml cider vinegar (or white wine, whichever you have to hand)

1.5 tbsp extra virgin olive oil

200 g salt (if using less vegetables, use 150 g salt), I use Maldon Sea Salt

1 bay leaf

Directions at feistytapas.com

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