Chop all vegetables in thumb sized pieces. Cutting them this size will make them release all their flavour quicker.

Cook all vegetables in the extra virgin olive oil. Stir frequently to avoid vegetables getting stuck to the pan and also to get a uniform cooking. Within 10 minutes the vegetables should be ready

Season the pan with salt, and add the hot water. Simmer on low heat for 30 minutes to 45 minutes. The longer at lower heat, the more the vegetables will release their flavours.

Once simmered, let the pan to cool down, and then strain the vegetables. The remaining water is our stock.

A good storage tip is to freeze the stock as ice cubes. When needed just take a couple of cubes from the freezer.