Easy Prep Vegetable Stock - cooking recipe

Ingredients

1/2 head celery
1 bunch parsley
1 bay leaf
1 onion
2 carrots
2 1/2 liters water

Preparation

Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
Add a whole bunch of parsley and a bay leaf.
Trim the roots off the onion and cut in half. Only remove the skins if they are split and dusty, otherwise just leave them on.
Cut the tops off the carrots, wash and cut in half lengthways.
Add the water and put on to simmer for an hour and a half to two hours.
Strain the vegetables. I do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
Note: I don't season this stock since I'm going to use it in another recipe anyway.