Fry two chopped onions, 2 diced potatoes and 2 celery sticks.

Stir in 1 sliced parsnip, 1 sliced turnip, and 2 pts of water.

Put in the bouquet garni, bring to the boil, then heat and simmer for one hour.

Tip: Make a large batch of vegetable stock, then leave it to cool for freezing for future use.

Put plastic bags in basins, then pour in the stock. When frozen, remove the bags from the basins and store in the freezer.