Vegetable Stock

I never bothered with making veg stock before - always thought of it as a bit of unnecessary hassle / a waste of good veg - makes sense when you have the bones of a bird or so I guess - good using-up. And when you have a pot of Marigold bouillon powder to hand that will always do. But I can't find bouillon powder here. So I reconsidered stock. And realised that if I save bits of veg I don't need for anything else then I can make stock by recycling instead of wasting veg. So, outer parts of onions, green ends of spring onions, hard stems of herbs, tough ends of broccoli, outer leaves of brussels sprouts, leaves and fibrous parts of fennel and celery, dried-out herbs from the fridge, ends of or old floppy carrots. Usually add an onion chopped into eighths or quarters and a couple of carrots chopped into big chunks, some dried thyme and a bay leaf. In 2l of water, boil for 1 hour without disturbing, and strain through a fine colander without poking. Cool and freeze in measured amounts.