1-2 Carrots chopped
2 medium onions chopped
2 sticks of celery chopped
1 Clove of Garlic
I bay leaf
Small bit of thyme/parsley if handy
2 liters of water
1 stick of Kombu seaweed (optional, it does add great flavor)
Heat a pot, add a drop of oil and toss the vegetables around in it for a few minutes. This will give a little more depth of flavor to a vegetable stock.
Bring to the boil and simmer gently for 1/1 ½ hours (or in after it comes to the boil cover and place in an oven at gas mark 2 for 2 hours).
Strain through a fine sieve.
Its great to have some of this in the freezer for convience. You can reduce this down to save space by simmering gently until it is half its volume. This will give you a more intense stock that you can dilute if necessary later.