Light Vegetable Stock

• 7 qt water
• 10 large carrots, sliced
• 4 large celery ribs, sliced
• 4 large onions, coarsely chopped
• 2 unpeeled heads of garlic, halved horizontally
• Peels of 2 large potatoes
• 2 medium turnips, coarsely chopped
• 24 fresh cilantro sprigs
• 8 fresh flat-leaf parsley sprigs
• 2 bay leaves
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 teaspoons whole black peppercorns

1. Bring water to a boil with remaining ingredients in a 10- to 12-quart pot and boil gently 1 hour, or until vegetables are completely soft.
2. Pour stock through a colander into a large bowl.
3. Strain stock again, through a fine sieve into another large bowl.

water, carrots, celery, onions, garlic, peels of, cilantro, parsley, bay leaves, salt, thyme, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/light-vegetable-stock-102607 (may not work)