Preparation Time: 15 mins

Cooking Time: 45 mins

Ingredients:
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and crushed
  • ½ small tomato, chopped
  • 1 medium carrot, peeled and chopped
  • 1 cabbage small piece, chopped
  • ½ cup green peas
  • ½ inch ginger, peeled and chopped
  • 1 bay leaf
  • 10 whole black peppercorns
  • 1 whole clove
  • 1 small bunch coriander leaves or parsley
  • 2 tbsp vegetable oil
  • salt to taste
  • 1 litre water
Preparation:
  • In a heavy-bottomed large soup pot, heat oil on a medium flame.
  • Sauté onion, garlic, ginger, bay leaf, peppercorns and clove.
  • Add the tomatoes, cabbage, carrot and green peas.
  • Lower the heat and add water.
  • Now add coriander leaves/parsley and salt to taste.
  • Let it simmer for 30-40 minutes on a low flame.
  • Remove from heat and strain it in a container.
  • Cool and refrigerate.
Makes 750ml of vegetable stock.
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