Clear Vegetable Stock
- ½ cup Cabbage, roughly chopped
- ½ cup Carrots, roughly chopped
- ¼ cup Celery, chopped
- 2 tbsp Spring Onions, chopped
- 3- 4 Cauliflower Florets
- Take a pan and boil all the vegetables in it, with 6 cups of water.
- Reduce the heat to simmer and cook for 15-20 minutes, till the soup reduces to 4½ cups.
- Let the vegetables settle at the bottom of the vessel and strain the liquid to pour out the stock.
- Use the stock as required.