VEGETABLE STOCK FOR SOUPS

Stocks are the basis of all good soups and should be made of the freshest ingredients. I like to use all kind of vegetables, some vegetable trimmings and softer stems of cilantro, spinach, broccoli and cauliflower etc to make use of their nutrients also.

INGREDIENTS

3 cups water
2 small carrots diced thinly
2 stems of celery hearts chopped roughly
1/2 cup diced white part of leeks
1/2 cup shredded cabbage
1/4 cup chopped zucchini or loki which is opo squash or any other squash
1 tabs split yellow mung lentils or pink lentils washed few changes of water
A handful of softer stems of cilantro, sweet basil, spinach, cauliflower or broccoli
1 tsp chopped ginger
1 clove garlic
Pinch of salt

Stock can be cooked in a pressure cooker or in a medium cooking pot.
For pressure cooker, add water and all the above mentioned ingredients, secure the lid on and cook on medium heat until it makes whistling sound. Lower the heat and let it simmer for 7-8 minutes.

Put the stove off and wait for 15 to 20 minutes before opening the pressure cooker until the pressure drops completely.( Follow the manufacturer's instructions for pressure cooker) Strain the stock and use it for any soup.

To cook in a pot, add water and all the vegetables in the pot and bring it to boil on the stove top on medium to high heat. Then lower the heat and simmer it partially covered for about 30 to 45 minutes until the vegetables are totally soft.

Friendly tip
Never over cook the stock, because if too much water evaporates, flavours get concentrated and make it bitter.