2 carrots, cut into chunks
1 onion, quartered
1 potato cut into chunks
1 celery stalk, chopped
2 or 3 cloves of garlic
10 or 20 parsley stems
2 tablespoons of extra virgin olive oil
Salt and freshly ground black pepper
Combine everything in a stockpot with 6 cups of water. Toss in a pinch of salt a bit of pepper - this is strictly to your taste. Bring to a boil, then adjust the heat down so the soup simmers steadily. Cook for a minimum of 30 minutes. (The longer you cook this the better, but 30 minutes will get you a quick stock). Strain and then taste. Add seasoning if needed.
Use now or store in the freezer.