Print Recipe

Veggie Soup Paste

umami-rich heaven stuff
Cook Time2 hrs



  • 1 kg Vegetables, such as roots (carrots, parsnips, parsley root), celery (root, stalks and greens), leeks, and 2 onions, 4 or more garlic cloves, some fresh tomatoes, 100g mushrooms.
  • 2 Tbsp Olive oil, extra virgin
  • 180 g Rock Salt, ground
  • 1 bunch Parsley, chopped
  • ½-1 bunch Thyme, plucked
  • a few sprigs Rosemary
  • 3-4 Bay leaves
  • 100 ml white wine
  • 80 g Parmesan cheese, grated


  • Clean vegetables and peel if necessary. Weigh the total amount and determine the amount of salt.
  • Chop the onions and garlic and set aside. Dice remaining vegetables.
  • Sweat onions and garlic in olive oil for a few minutes in a large pot. Add the rest of the vegetables, salt and white wine. Add finely chopped herbs. Cover the mixture for about 40 minutes, simmer and stir from time to time. If it threatens to burn, add some water. When everything is cooked soft, let it cool until it is just hand warm.
  • Meanwhile prepare the glasses (sterilize in boiling water or in the oven).
  • Transfer the cooled mass into the blender or food processor and finely puree it (you might need to do this in different batches). Rinse the pot briefly and put back pureed veggies.
  • Now is the time to test the broth. Dissolve one to two teaspoon of the paste in a glass of hot water and taste. If necessary, adjust the salt.
  • Bring the mixture to a boil again, stir in the Parmesan cheese, and carefully pour the paste (which is very hot!) into sterilized jars.
  • Yay! Enjoy your umami-enriched cooking!


The jars keep refrigerated for many months. When using always make sure to use a clean spoon.