Vegetable stock

I've been making my own chicken stocks for a while whenever we get a whole chicken (very rare these days since we only eat free range chickens and they are a bit too pricey for regular eating). But until now, I hadn't attempted a vegetable stock.

However, yesterday as I was looking at the few limp and unwanted vegetables in my vege bin in the fridge I thought that I had nothing to lose by cooking them up to save them from ending up in the compost bin (our fresh vege box arrives tomorrow).

So out came the crock-pot and in went the veges (1 large parsnip, 3 leek tops, 2 carrots and 2 cloves of garlic) along with a bay leaf, some parsley and about 3 litres of water.

Upon tasting it this evening there was perhaps a bit too much leek, but future stocks can be modified to find the perfect combo I'm sure!