Vegetable Stock

Directions

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.