Stock is a very healthy way to flavour your food naturally and inexpensively. You can make vegetable stock with fresh stuff as well as some kitchen scraps which reduces wastes.
It is very easy to make. You can make a big batch and store some in the freezer and some in the fridge. That is why it is called stock. Like having stock of flavour the way a shop has a stock of goods.

1. Heat big pot on low heat, add the roughly chopped veg, you don’t need to peel them or chop anything finely. I like garlic, ginger, sukuma stalks, chilies, onions, dania, hoho, carrots, turnips, tomatoes and pretty much any vegetable that is just lying around in the kitchen. Add 3-4 tablespoons of water to prevent burning, cover and cook until soft, about 7-10 minutes depending on the quantity.

2. Add salt, black pepper and more water. You may add some spices now like cumin seeds, chicken masala, curry powder etc. Cover, bring to boil, reduce heat, simmer for about 30 minutes. Sieve and use the liquid in a recipe like this bean stew I made with veg stock instead of water.