Vegetable stock!

1 tbs olive oil
1 large onion
2 ribs of celery
2 med carrots chopped
8 cups of water
2 tbs garlic crushed
1/2 cup parsley chopped
1-2 bay leaves
1/2 teaspoon black pepper corns
1 tbs soy sauce
Sea salt to taste
In large stock pot heat olive oil over medium heat. Add carrots , onion , and celery. Cook about 5 mins. Add water and remaining ingredients. Bring to a boil then reduce heat and let simmer for about 1 hour, uncovered.
Strain through a fine- mesh sieve into another pot , pressing the juices out of the vegtables.
This can be stored in the fridge for up to 3 days, or frozen for up to 4 months.