Blind-folded Vegie Stock

In my previous blog, I referred to an easy vegetable stock recipe that even the most novice cook could prepare, hence the reason for referring to it as a blind-folded' stock.
Aside from water base, there are THREE ingredients to chop and then you are on your way to a home made base for soups, risottos or even deglazing a pan after cooking meat.

You will need:
1 leek, roughly chopped
1 celery stalk, roughly chopped
1 onion, roughly chopped

Cover all ingredients with 1 litre of water in a saucepan over high heat.
Add 1 teaspoon of salt and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Strain the vegetables and discard.
Use immediately or cool and transfer into smaller containers for freezing.

To increase the complexity of the stock, you can add other vegetables such as carrots or garlic, plus bay leaves and peppercorns can also be used.