Vegetable Stock

1. 1

   Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.

2. 2

   Strain and freeze in small portions (about 1 cup/8 fluid ounces).

3. 3

   If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.

No additional tips available.