A rich vegetable broth for when you want to go the extra mile. This is a great way to use up the older veggies in your hhouse. You can use different veggies such as celery, squash, potatoes or mushrooms. Make sure there is enough water to cover everything. Keep the skins on the onions for added color and flavor. Try other herbs like thyme, rosemary, bay leaves and peppercorns for a stronger broth.

1 tbsp olive oil
1 large onion, skin included, roughly chopped
2 large carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
3 whole cloves garlic, crushed
2 leeks, cleaned well and roughly chopped
handful (a loosely packed cup) fresh parsley
9 cups water
1 tsp salt

1 tbsp olive oil 1 large onion, skin included, roughly chopped 2 large carrots, peeled and roughly chopped 2 parsnips, peeled and roughly chopped 3 whole cloves garlic, crushed 2 leeks, cleaned well and roughly chopped 9 cup s water 1 tsp salt

Takes 2 hours (mostly inactive)

In a large stockpot, heat the oil.
Saute onions for about 5 mins on medium heat.
Add all other ingredients and bring to a boil.
Reduce heat and let simmer for an hour and a half, uncovered.
Let broth cool until it's an okay temperature to handle.
Strain into a large bowl with cheese cloth or a very fine mesh strainer.
Press the vegetables with a gentle but firm pressure to get all the liquid out.
This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months.