Vegetable Stock

Makes 10 Cups

2 Leeks roughly chopped
3 stalks celery, roughly chopped
1 large onion with skin chopped
2 pieces fresh ginger root chopped
3 garlic cloves unpeeled
1 yellow pepper seeded and chopped
1 parsnip chopped
mushroom stems
tomato peelings
3 tbsp light soy sauce
3 bay leaves
bundle of parsely stakls
3 springs of thyme
1 sprg of fresh rosemary
2 tsp salt
ground pepper
15 cups cold water

1. Put all ingredients into large stock pot.
2. Bring to boil, then slower heat and simmer for
30 minutes, stirring from time to time.
3. All the liquid and vegetables to cool. Strain,
discard the vegetables. Stock is ready to use.
4. Chill or freeze stock.