I like to use vegetable stock to add depth to soups, risottos, stews and quinoa.
MAKES ABOUT 3 PINTS
2 onions, quartered
2-3 leeks, just the green parts
3 celery sticks, roughly chopped
3 large carrots, roughly chopped
1 handful of parsley stalks
6 black peppercorns
4 pints of cold water
a small white turnip
4 oz of mushrooms or mushroom stalks
Put all the ingredients into a saucepan and cover with cold water. Bring to the boil. Simmer for 1-2 hours. Do not add salt. Strain through a sieve and leave to cool before storing in the fridge or freezer.