Basic Vegetable Stock

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--'