Basic vegetable stock. I use all the leftover peals of garlic, onion, carrot, radish and stalks of coriander leaves. To these I add a good amount of cabbage and pumpkin. This time I added the pea shells, but that is optional.
I chop the vegetables so that they are easier to strain once done.
Vegetable peels chopped
Pumpkin and cabbage
Garlic with leftover tomato ends and cauliflower stalks
Dal, salt and black pepper. Dal is optional, but it gives some body to the stock.
Boil the pea shells separately, as it does not require more than 15 minutes at low heat.
Boil the vegetables for at least 45 minutes. One of my gas burners has a tinny flame, just enough to keep the pot simmering, so I leave the stock for 2 hours. You can also pressure cook for faster turn around, but it does not taste the same as slow cooked version.
Work the boiled pea shells with hand to separate the pith from the skin. Then strain it.
Strain the vegetables and press it to extract the maximum liquid.
Combine the strained liquids. The stock is now ready. I keep it in the refrigerator and use it a few cups at a time to make soup.
These are clear soups. We prefer these to thick soups at home.
For thick soup you can use either corn flower or normal flour (maida). You have to dissolve the flour in water/soup stock, get rid of the lumps and then boil it with the soup to cook it.
You can also thicken the soup a bit if you cook noodles/pasta in the soup, that is instead of boiling the noodles in water and throwing the water, use soup stock to boil the noodles, the soup has now thickened and the noodles have absorbed the soup flavour and are tastier.