Vegetable stock Recipe: Low Fat, Low Sugar

A good stock forms the basis for a good soup.

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.