Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Nos. | Nol-Kol (green -white radish) | Wash, cut and boil |
| 200 | Grams | Cabbage - Green *Patta Gobhi) | Wash, cut and boil |
| 1 | Medium | Cucumber (Kakhdi) | Wash, cut and boil |
| 200 | Grams | Pumpkin, White-Green | Wash, cut and boil |
| 1 | Nos. | Onion | Wash, cut and boil |
| 1 | units | Ginger (Adhrak) | Wash, cut and boil |
| 8 | Nos. | Pepper Corns | Wash, cut and boil |
| 6 | Nos. | Cloves (Lavang) | Wash, cut and boil |
| A | Few | Mint Leaves (Pudina) | Wash, cut and boil |
| A | Little | Salt | to taste |
| 6 | Teacup | Water | For boiling stock. |
Method
Wash and cut the vegetables, and keep aside. Slice the onions. Crush the pepper corns, or use pepper powder. Crush the cloves. Follow the same method as in the Vegetable Brown Stock recipe., except that there is not frying, but you only boil the ingredients in water, mash the contents, when they have turned soft, and separate the stock, twice.
This stock is used to make white soups.
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