Vegetable Stock - cooking recipe

Ingredients

vegetable peels, well-washed, enough to fill a large stockpot (10-litre)
2 liters water, enough to cover the vegetables
1 bay leaf
peppercorn

Preparation

Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
Strain and freeze in small portions (about 1 cup/8 fluid ounces).
If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.