Spa cuisine has had an enormous impact on food, especially for those who are interested in improving their health and staying trim.

The combination of ingredients depends totally on what vegetables are available.

In any proportions you wish:

Zucchini
Broccoli
Turni ps, peeled
Onions, quartered
Celery, quartered, tops removed
Carrots, peeled and quartered
Garlic cloves
Bay leaf
Fresh herbs, such as stems of parsley, lemon basil, thyme, or rosemary
Black peppercorns (10 or more)
Whole cloves (2 to 5)
Nutmeg, freshly ground
Sweet peppers (green, red and yellow)
10 c. cold bottled spring water or more as needed

1. Place the ingredients in a 4 to 6-quart stockpot. Pour in the cold water, bring to a boil, lower the heat to very low and gently simmer for at least 3 hours. Do not allow the stock to boil or it will turn cloudy. (Some cloudiness cannot be avoided with vegetable stock.) The vegetables should remain covered with water throughout the cooking process.

2. Cool to room temperature and strain through a fine mesh strainer or colander lined with a double layer of dampened cheesecloth. Do not press on the vegetables.

3. Refrigerate for up to 1 week or freeze in small quantities. Do not reduce vegetable stock or it will turn cloudy and bitter.

Makes about 10 cups.