vegetable stock


Author: Hannah van Souvy

Persons: 4

Temperature: 83

Cooking time: 40 minutes

Prep time: 10 minutes


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


  1. The preparation -

    Set the sous vide device to 83 degrees. Cut the red onion, leek, mushrooms, celery, flat-leaf parsley and carrots into large pieces. Don't be too picky about the size, we will strain this out of the broth later. The garlic can be added in whole cloves, the black peppercorns can also be added whole.

  2. Vacuuming -

    Place all ingredients in a sous vide bag, we recommend the bags on a roll for this recipe as you can cut them to your own size. Don't have a vacuum sealer yet? Then choose the Vacuum package . Add 500 milliliters of water to the vegetables and vacuum seal the bag. Make sure you do this with policy.

  3. Into the water -

    Place the bag of vegetables in the sous vide container . It is useful to use the sous vide rack for this, so that the stock does not float to the top. Let the stock cook for 40 minutes at 83 degrees.

  4. Out of the water -

    After 40 minutes, carefully remove the bag from the water and strain the ingredients. You can use the stock directly as a soup with, for example, vermicelli, but freezing is also possible. Did you make way too much? Make ice cubes from it so you can use it later in other dishes. Which ingredients will you use? Let us know on social media using #souvy

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