Vegetable Stock

• 2 leeks, trimmed and finely chopped
• 2 onions, peeled and finely chopped
• 2 carrots, peeled and cut into 1cm (1/2in) dice
• 2 celery sticks, finely chopped
• 1 fennel bulb, cut into 1cm (1/2in) dice
• 1 garlic bulb, sliced in half crossways
• 100ml (3 1/2fl oz) dry white wine
• 1 fresh thyme sprig
• 1 bay leaf
• 1 star anise
• 1 tsp pink peppercorns
• 1 tsp coriander seeds
• pinch of salt

1. Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.
2. Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste - if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.

leeks, onions, carrots, celery, fennel bulb, garlic, white wine, thyme, bay leaf, anise, peppercorns, coriander seeds, salt

Taken from www.epicurious.com/recipes/food/views/vegetable-stock-51229810 (may not work)