Vegetable paste

Wednesday, November 26, 2014

Simple and homemade

A tasty vegetable paste that can easily be made at home.


300 g celery
300 g carrots
2 onions
1 fennel
1 clove of garlic
ground nutmeg
5 ground fennel seeds
1 pinch of cinnamon
1 – 2 bay leaves
1 bunch of fresh basil
3 fresh sage leaves
2 sprigs of fresh rosemary
a small bunch of parsley leaves
400 g rough sea salt
1 teasp. freshly ground pepper

Puree all the ingredients together in a blender and pour into a jar. The high salt content will keep this paste fresh for a long time in the fridge. If you can use oil on your plan, add 10ml of oil to the paste. Add 1 teaspoon of the vegetable paste to your soups, stews and food to add extra flavour.

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Birgit Funfack

Birgit Funfack is a naturopath and represents the continued interface between science and technology. Today, she is managing director of Metabolic Balance®. She ensures that the vision set out by her husband, Dr Wolf Funfack, is continually maintained and developed.

Silvia Bürkle

Silvia Bürkle graduated as a food technologist. As an expert in food and its various components, she is the mastermind behind the nutrition plan. She is the co-founders of Metabolic Balance and the author of many cookbooks on Metabolic Balance®. She is responsible for projects as well as heading webinars, training sessions and conferences.

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