Vegetable Bouillon

When there is no beef for stock, an excellent bouillon can be made from fresh vegetables at any time of the year, the vegetables used depending upon the season. The method is simple and the resulting broth should be clear, well-flavoured, and golden in colour. It takes under an hour to prepare, and can be served with a little soup pasta or rice, or used instead of beef stock in the preparation of a sauce for spaghetti.