- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 2
- Yield: 4 cups
Ingredients
- 200 g Cabbage, chopped
- 100 g Carrots, thinly sliced
- 145 g Red Onion, chopped
- 1 stalk of celery, chopped
- 1 large Bok choy, greens and whites chopped separately
- 100 g Tomato, chopped
- 100 g baby spinach
- 50 g watercress
- 1/2 c lentil cooking water
- 1/4 tsp. turmeric powder
- 1/4 tsp. cumin seeds
- Salt, to taste
- freshly ground Black pepper, to taste
- 1 litre water
Instructions
- In a stock pot, layer the vegetables in this order: cabbage, celery, bok choy (whites), onion, tomato, baby spinach, watercress, bok choy (greens). If using different vegetables, make sure you layer them in order of cooking time, longest at the base.
- Season with turmeric, cumin and salt. Add water, cover and bring to a rolling boil. Let it boil for 15 minutes. Then reduce heat, add the lentil cooking water and let simmer for half hour.
- Once the vegetables are completely cooked and the stock is flavorful, strain the stock into a clean, glass container.
- Note: I usually let the vegetables steep more flavor into the stock for a couple more hours. The longer it sits, the more flavorful it gets. Reheat liquid in microwave to serve warm, seasoned with salt and pepper to taste.
- Keeps well refrigerated for 2-4 days.
