Vegetable Stock
Olive oil
2 carrots
2 celery stalks
1 onion
1 leek (white bits and some of the green)
2 cloves of garlic
Fresh parsley
2 bay leaves
salt & pepper to taste
8 cups water
Chop vegetables, coat with a little oil and roast in oven until slightly brown.
Leave garlic whole.
Add all your ingredients to a large stock pot and bring to boil, then simmer,
covered, for approximately 2 hours. Strain, then add salt and pepper to taste.
