Step 1

Wash all the vegetables thoroughly

Step 2

Peel the onion and garlic (although if you are sure they don't have any grit in them - you could leave the skins on) and quarter the onion. Put the garlic clove on a side and crush it with the blunt edge of your knife

Step 3

Chop washed carrots (no need to peel them), celery stalks and leeks very roughly

Step 4

Put all the ingredients into a pot and add enough water to cover all the veg in your pot. The more water you add the less intense your stock is going to be.

Step 5

Simmer with a lid on for 1.5 hours

Step 6

Let it cool, put through a sieve and pour the liquid into a jar/fridge container. Keep refrigerated.