Vegetarian stock - Coarsely chop vegetables ½ kg celery, 750g onions, ½ kg carrot, ½ kg capsicum, 25 g turnip and place in a 5 litre pot add 25g crushed garlic, 3 whole cloves, 1 bay leaf, 6 whole peppercorns, 60 g coriander, a few green chillies (as spicy as you want), 1 inch piece ginger crushed and if handy a full bulb of lemon grass crushed with the leaves. Cover all of this with cold water (upto 5 l) and bring to a full boil, then reduce to simmer and cook uncovered until liquid is reduced to half. For a chicken version add two packets of soup bones - available from Godrej and one whole chicken curry cut. When done, use cooked chicken meat in a chicken salad or sandwiches and discard bones. Strain, divide into a couple of muffin trays and freeze. Unmould resulting blocks of frozen stock and place in a zip-lock. This will allow you to use as many as you need at a meal. The leftover vegetables need not be discarded pick out the spices and lemongrass, whiz in the mixer, season add a little cream and have as a cream of vegetable soup!
And here is an idea for a quick weekday meal I put together with stock. Take 1 chicken breast and 400 ml stock (per diner). Poach chicken in stock for 12-15 mins, strain out and set aside. Add 80 gms noodles per diner to the boiling stock and while they are cooking slice chicken breasts and dress in 2 tsp soy sauce, 4 tbsp sesame oil, ½ cup each of green onion and coriander chopped fine and allow to stand. When noodles are done, divide into individual bowls per diner, top with 1 sliced chicken breast each, divide leftover stock into each bowl and serve with dressing spooned over. Lemon wedges, sliced green chillies, fried onions and chilli oil on the side allow everyone to tweak individual servings to taste.