Place chicken bones in a pot of water.
Add the clove, bay leaf and black peppercorns.
Simmer for 45 minutes, then strain the stock.
Add potatoes and green peas to the strained stock and let it cook for 5 minutes.
Add the garlic cloves and cauliflower and cook it for 5 minutes more.
Now add the salt, lemon juice, black pepper powder, tomatoes, onions, carrots and cabbage.
Cook for a minute.
Pour into a serving bowl, sprinkle with a handful of chopped fresh coriander.
Serve hot.
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