Homemade Vegetable stock

Method and Ingredients :

Heat 2 tbspn butter or olive oil in a large stock pot, add 1 bay leaf, 1 clove,2 pepper corns and sauté freshly grated/chopped 1 inch ginger, 3 garlic cloves and 1/2 med sized onion. 

Then add finely chopped veggies - 

1/2 cup celery, 

1/4th cup carrots, 

1/4th cup green beans, 

1/4cup tomatoes,

1/4 cup green peas,

1/4 cup cabbage, 

1/4 cup cauliflower, 

1/4 cup capsicum.

2 tbspn cilantro 

Now add 2 cups water, salt and cook covered on high heat for 15mins. Check if all veggies have becomes mushy and that the water has changed it's color. Add more water if needed and simmer for another 5 minutes. Strain and use/refrigerate to store once cooled.

Tips:

You can also add cinnamon powder, Italian herbs like oregano, thyme, basil, parsley etc.

You can use the veggy residue after straining for making cutlets or purée it and use it in soups/sauces and gravies. Without straining it becomes a veg clear soup ready to serve.

Dont miss out on onion, celery, tomato, and cabbage as it's the essence of a good tasty stock

Add potatoes pieces if you want a thick stock. 

Pressure cooking will be fast but not nutritious and healthy, slow cooking and simmering is recommended for best taste.