Recipe of Basic Vegetable Stock - Food Recipes

2 heads of celery 2 large onions 2 carrots bunch of parsley stalks 10 cups water Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins. Leave to cool, then puree the mixture and pass it through a sieve. Discard the vegetable debris and store the stock in a sealed container in the frige. Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months. Indicators of V and P, meaning Vegan and Complete Protein. Source: The New Vegetarian by Colin Spencer--'