166.Starch soups - vegetable stock : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

A good stock forms the basis for a good soup. Stock cubes are often based on protein, and should only be used for protein soups.

To make 1 pint / 550 ml of stock

2 pints / 1 litre of water

1 sliced onion

1 carrot

1 bay leaf

4 black peppercorns, whole

salt to taste.

1 oz / 25 g mung beans or lentils

1 small potato, chopped


  • Place the ingredients together in a pressure cooker, and cook under 15 lbs pressure for 45 minutes.

  • Without a pressure cooker, bring to the boil, then simmer gently for 1 1/2 hours.

  • Remove the bay leaf and peppercorns.

  • Liquidise the stock.

  • Simmer in an open pan to reduce the volume to 1 pint.

  • Freeze the stock in small quantities if required for later use.