Step 1

Start out with cleaning and prepping the vegetables (white onion, leeks, carrots, celery, and parsnip).

Step 2

Heat up some (extra virgin) olive oil in a big soup pot and cook the vegetables for about 5 minutes, before you add water, salt and the herbs (I usually tie the herbs together). Note the more water you add the less concentrated your stock will be.

Step 3

Once you have added the water and herbs, bring it to the boil and let it simmer for 30 minutes (or a bit longer if you like). Strain the stock through a fine sieve, or a cheese cloth.

Step 4

Use the vegetable stock immediately, or let it cool down and freeze it down for when you are ready to use it.