Take spinach. Separate the leaves and stalks, which means the stems. Use the leaves for whatever purpose you require. Out of the stalks, remove roots and thoroughly wash the stalks.
Put the washed stalks in the pressure cooker along with some water and boil these for 2 whistles.
While boiling you may add a tomato or carrot also.
When cools completely, blend everything in the blender. You can even use a hand mixer and blend in the pressure cooker also even when hot.
After blending, pass everything through a strainer. This is your lovely, aromatic, green coloured stock.
Heat a pan on the gas stove, add oil/ghee. Saute bay leaf, cinnamon, ginger paste and green chilli paste.
Put the stalks stock in the vessel.
Add salt and roughly 2 cups water and boil it for 2 to 3 minutes.
Garnish with chopped tomato, though optional.
Add lemon juice.
Serve with love, salad optional.