Clear Vegetable Stock


1. 1/2 cup roughly chopped cabbage
2. 1/2 cup roughly chopped carrot
3. 1/4 cup chopped celery (ajmoda)
4. 2 tbsp chopped spring onions
5. 3 to 4 cauliflower florets


1. To make the clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about Ā¾th of its quantity.
2. Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables.
3. Use the clear vegetable stock as required.
Note : The basic clear vegetable stock can be made ahead of time. Let it cool completely, then cover and chill, or freeze for up to 1 month.