vegetable stock

Making your own stock is much tastier than using bouillon cubes from the supermarket. In this recipe, we'll teach you a simple, basic recipe for making your own sous vide vegetable stock. Feel free to make your own variations on this recipe!

Author	Hannah
People	4
Temperature	83
Cooking time	40 minutes
Prep time	10 minutes

Ingredients

• 1 red onion
• 1 leek
• 2 mushrooms
• 2 stalks of celery
• 20 grams of flat-leaf parsley
• black peppercorns
• 3 cloves of garlic
• 3 carrots
• 500 ml water

Preparation

The preparation

Set the sous vide appliance to 83°C (180°F). Coarsely chop the red onion, leek, mushrooms, celery, flat-leaf parsley, and carrots. Don't be too picky about the size, as we'll strain them out of the broth later. The garlic can be added whole cloves, and the black peppercorns can also be added whole.

Vacuum packing

Place all ingredients in a sous vide bag. We recommend the roll bags for this recipe, as you can cut them to your desired size. Add 500 ml of water to the vegetables and vacuum seal the bag. Be careful when doing this.

The water in

Place the bag of vegetables in the sous vide container. It's helpful to use the sous vide rack to prevent the broth from rising to the top. Let the broth simmer for 40 minutes at 83°C (180°F).

The water out

After 40 minutes, carefully remove the bag from the water and strain the ingredients. You can use the broth immediately as a soup with vermicelli, for example, but you can also freeze it. Made way too much? Make ice cubes so you can use them later in other dishes. What ingredients will you use? Let us know on social media using #souvy

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
[/product]