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Veggie Stock Paste | Sophia's Kitchen

No Salt Veggie Stock

No Ratings So Far
Prep Time: 3 minutes
Cook Time: 35 minutes
Servings: 1 jar

If you have a baby at home and you are wondering how to spice up and add more flavours to their puree without salt, then this is the perfect pantry essential for you.

I make this veggie stock paste for us adults with salt and wine and for baby Hermione without, to I can add it into any of her favourite purees. It really spices them up and we don't have to be worries about accidentally using salt, which store bought versions most likely contain. Babies up to 12 months shouldn't really be eating any salt, so this is a great way to introduce extra flavours and hide some extra veggies.

The parmesan cheese is also a wonderful dairy addition which exposes them to allergens early and is proved to be a great source of nutrients for babies.


  • 75 g Parmesan cheese, or pecorino in small chunks
  • 200 g celery sticks in chunks
  • 250 g carrots in chunks
  • 150 g shallots in chunks
  • 150 g fresh plum tomatoes in chunks
  • 200 g courgette in chunks
  • 4 garlic cloves
  • 75 g chestnut mushrooms
  • 2 bay leaves
  • 10 g fresh basil with stalks
  • 10 g fresh rosemary
  • 15 g parsley
  • 20 g olive oil
  • 30 g fresh fennel in chunks - my other secret ingredient!

To make it an adult version, add:

  • 120 g high quality flaked sea salt (not table salt as this will become way too salty)
  • 40 g chardonnay


  1. Place the Parmesan in the mixing bowl and blitz 10 Sec. / Speed 10. Pour into a separate bowl and set aside.

  2. Add all the other ingredients to the mixing bowl, apart from the olive oil, and blitz Speed 7 until it is a smooth paste (usually around 10-15 seconds). You may have to use the spatula to help it incorporate properly.

  3. Add the olive oil (and salt and wine at this stage for the adult version) and cook 35 Min. / Varoma / Speed 2 / No Measuring Cup. Use the simmering basket on top of the lid instead to reduce splashes.

  4. Add the Parmesan once it is cooked and put the measuring cup in place. Blitz 1 Min. / Speed 10. Pour into a sterilised jar and leave to cool completely. Store in the fridge for up to 3 months. You can add the veggie stock paste into any savoury puree for your baby to get in some extra veggies.

Nutrition Facts
No Salt Veggie Stock
Amount Per Serving
Calories 873 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 16g100%
Cholesterol 51mg17%
Sodium 48121mg2092%
Potassium 3426mg98%
Carbohydrates 83g28%
Fiber 22g92%
Sugar 39g43%
Protein 42g84%
Vitamin A 46982IU940%
Vitamin C 121mg147%
Calcium 1302mg130%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Denise Williams on March 1, 2020 at 11:03 am

    I have made this for my daughter in-law to use in my granddaughter’s meals. Untill I get feedback from her I haven’t given a 5star but I am sure it would be. Easy and full of flavour now to make the adult one.

  2. Angela on August 18, 2020 at 11:19 am

    This is a wonderful idea! I use my Thermi stock on everything I make, to have a baby version is perfect. How long will it last in the fridge? What would be the best way to store it?

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