Vegetable Stock (for use in Greek Lentil Soup)

1T Vegetable oil
1 garlic bulb, skinned, smashed
1 Onion, chopped
2 Green onions,chopped
4 carrots,chopped
4 celery stalks,chopped
4 bay leaves
2 apples, quartered
1 T peppercorns
1 T Coarse salt
dried thyme & parsley(to taste)
20 c water

Heat oil in soup pot, add garlic, onions, green onions, carrots, celery, salt and bay leaves. Saute until tender and translucent. Add remaining ingredients, bring to boil, simmer gently for 45 min. Strain and cool (if not using immediately). May be stored in fridge for a few days, or frozen for future use.