Veg! Stock

You may need to save up your plastic containers to keep this in the freezer, and use it for all things including obviously soup or savory rice, lentils and whatever else you cook that absorbs water and you want a little extra ooomph of flavour...
This is a fine affair if it is a cold rainy day and you want to keep the house warm, because your stove needs to be on for at least three hours to extract all the flavour...

you will need water
salt
peppercorns
bay leaf
garlic
leeks

basically this is fun if you have a cleaver handy, or a big knife and chopping board to whack away at all these veggies, mind your fingers do not get in the way, which could include any mix of the following
celery
carrot
pumpkin
radish
fresh herbs, basil or parsley thyme and rosemary
ginger for bite
onion
best to keep it simple and flavoured to your taste which means your own choice of vegetables and herbs or chilli added if you wish.
get a very large pot and lightly fry the leeks and celery and then add all the roughly chopped ingredients and fill with water to boil, watch it doesn't overflow then leave it to simmer with a lid on for a few hours until everything inside looks a little dead and drowned... basically you want to steal all the goodness (flavour and nutrients) from the ingredients... I tend to enjoy letting it sit until it has completely cooled and then pouring it into old plastic containers to put in the freezer with enough room left on the top for expansion... and I like most the part of squeezing ever last drop of goodness and fluid out of the heap of leftovers of what used to be vegetables till I get an inedible mass ball that I can throw guilt free in the bin...
then one day it is rainy and cold and I have nothing in my fridge but some wilting sad vegetables that need to be eaten quickly they get chopped up into nice chunks and thrown into a pot with this stock from the freezer and a handful of beans or lentils or barley and voila ' vegetable soup :)