2 heads of celery
 2 large onions
 2 carrots
 bunch of parsley stalks
 10 cups water
 
 Clean and prepare the vegetables, chop coarsley and boil in the water for 30
 mins.  Leave to cool, then puree the mixture and pass it through a sieve. 
 Discard the vegetable debris and store the stock in a sealed container in the
 frige.
 Note:  It will keep happily for a couple of weeks, or may be frozen for up
 to 3 months.  Indicators of V and P, meaning Vegan and Complete Protein.
 
 Source: The New Vegetarian by Colin Spencer--'