Serves –  4 cups

Total time – 30 mins + preparation 10mins

Ingredients

Oil                                 ½ tbsp

Garlic                           2 – 3  cloves

Water                          6 cups 

Carrot*                         2 medium

Green Beans*           8-10

Onion*                          1 medium   

Celery*                          1 Stalk

Leek                              1 Stalk

Mushroom Stems/ Cauliflower stalk/Broccoli Stalk (optional)      

Bayleaf                        1 leaf

Peppercorns            6-7 corns

Salt                                a pinch

Method

1. Chop all the vegetables roughly.
2. In a big pot/saucepan,** heat the oil, add the garlic, and saute for a minute. 
3. Add all the chopped vegetables and saute for a minute.
4. Then add in the water, bay leaf, and salt and bring it to a boil.
5. After one boil, let it simmer for 15/20 minutes,
6. Take it off the stove and let it cool. 
7. Then sieve it and store or use it instantly in a soup. 
8. It stays fresh in the fridge for around 3 days, else you can also freeze it and use it when you need it.

Notes

*You can adjust the quantities and choice of vegetables according to your liking, or based on your leftovers. 

*Don’t add tomatoes if you want to use it for a clear soup.

**You can also prepare the stock in a pressure cooker. Add all the ingredients and cook it on slow heat after one whistle, for 10mins.