Easy Everyday Vegetable Stock

• 2 tablespoons extra virgin olive oil
• 3 ribs celery, sliced
• 4 carrots, peeled and sliced
• 1 medium onion, cut into quarters
• 2 cloves garlic, smashed
• 1 dried bay leaf
• small handful of fresh parsley leaves
• 8 to 10 whole black peppercorns
• 1 tablespoon coarse salt
• 6 cups cold water

1. Heat a deep stock pot over medium flame. Add oil, then toss in celery, carrots, onion, garlic and other vegetables you're using. Saute for 5 to 7 minutes, until the carrots begin to caramelize and the mixture becomes very fragrant.
2. Add the bay leaf, parsley, peppercorns and salt. Stir to mix well, then slowly pour in the water. Bring to a boil. Reduce heat to a simmer and cook until vegetables are extremely tender (read: they've released all their flavor).
3. Pour through a metal sieve or strainer, discarding cooked vegetables. You're ready to use for soup, as a consomme, or store in the refrigerator (up to one week) or the freezer (up to two months).

extra virgin olive oil, celery, carrots, onion, garlic, bay leaf, handful of fresh parsley leaves, black peppercorns, coarse salt, cold water

Taken from food52.com/recipes/1385-easy-everyday-vegetable-stock (may not work)