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Finely chop all the fresh vegetables (yellow onion, carrots, celery stalks, zucchini, leek, tomato, potatoes, garlic, parsley, baby spinach) or quickly blend them in a food processor until finely minced.

Heat a large pan over medium heat. Add a drizzle of extra virgin olive oil. Add the chopped vegetables to the pan and cook for about 10 minutes, stirring occasionally, until they start to soften.

Add the fine salt to the cooked vegetables, stir well to combine, and continue cooking for another 10 minutes, stirring frequently, until the mixture dries out significantly.

Transfer the vegetable mixture to a blender or food processor. Blend until the mixture is smooth and creamy. You may need to do this in batches depending on the size of your blender.

Return the blended mixture to the pan. Cook for another 5-10 minutes over low to medium heat, stirring constantly, to remove any remaining moisture and further concentrate the flavors.

Line a baking tray with parchment paper. Spread the vegetable mixture evenly onto the parchment paper. Cover with another sheet of parchment paper and use your hands or a rolling pin to flatten it into a rectangular shape, about 1-2 cm thick.
Place the baking tray with the flattened mixture into the freezer. Freeze for at least 12 hours, or until the block is completely solid.

Once frozen solid, remove the block from the freezer. Carefully peel off the parchment paper. Using a sharp knife, cut the frozen block into small cubes of approximately 3x2 cm to create the stock cubes.

Store the finished stock cubes in an airtight container in the freezer. Separate layers with small pieces of parchment paper to prevent them from sticking together.

To use, dissolve one cube (about 10 g) in 500 ml of hot water for a flavorful vegetable stock.


Finely chop all the fresh vegetables (yellow onion, carrots, celery stalks, zucchini, leek, tomato, potatoes, garlic, parsley, baby spinach) or quickly blend them in a food processor until finely minced.

Heat a large pan over medium heat. Add a drizzle of extra virgin olive oil. Add the chopped vegetables to the pan and cook for about 10 minutes, stirring occasionally, until they start to soften.

Add the fine salt to the cooked vegetables, stir well to combine, and continue cooking for another 10 minutes, stirring frequently, until the mixture dries out significantly.

Transfer the vegetable mixture to a blender or food processor. Blend until the mixture is smooth and creamy. You may need to do this in batches depending on the size of your blender.

Return the blended mixture to the pan. Cook for another 5-10 minutes over low to medium heat, stirring constantly, to remove any remaining moisture and further concentrate the flavors.

Line a baking tray with parchment paper. Spread the vegetable mixture evenly onto the parchment paper. Cover with another sheet of parchment paper and use your hands or a rolling pin to flatten it into a rectangular shape, about 1-2 cm thick.
Place the baking tray with the flattened mixture into the freezer. Freeze for at least 12 hours, or until the block is completely solid.

Once frozen solid, remove the block from the freezer. Carefully peel off the parchment paper. Using a sharp knife, cut the frozen block into small cubes of approximately 3x2 cm to create the stock cubes.

Store the finished stock cubes in an airtight container in the freezer. Separate layers with small pieces of parchment paper to prevent them from sticking together.

To use, dissolve one cube (about 10 g) in 500 ml of hot water for a flavorful vegetable stock.
