I always say that it is a challenge to get Indians to eat soup—they would rather start right in on the main course. This soup, rich with vegetables and spices, is my way of trying to change that.
Make the vegetable stock: Place a nonstick saucepan over high heat, add 5cups (1 liter) water, and bring to a boil. Add the cloves, bay leaf, peppercorns, salt, carrot, cauliflower stems, onion, and ginger, and bring to a boil. Lower the heat to medium and simmer for 30 minutes