Basic Vegetable Stock

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--'