Vegetable stems soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Stems of spinach leaves; (8 to 10) | |
| 4 | Tender stalks of the leaves just; (4 to 5) | |
| ; below cauliflower | ||
| 2 | Stems of coriander leaves; (2 to 3) | |
| 1 | small | Spri spring onion |
| 1 | Stalk celery | |
| ½ | Inch ginger peeled and crushed | |
| 1 | Clovette garlic crushed | |
| 1 | tablespoon | Cornflour |
| ¼ | Dried red chilli crushed | |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| ½ | teaspoon | Soya sauce |
| ½ | teaspoon | Oil or butter |
| 2½ | cup | Water. |
Directions
Clean any fibrous threads from the stems.
Chop the vegetables into thin slanted slivers.
Heat oil in a pan. Add ginger garlic.
Saute for a minute. Add vegetables.
Stir fry till tender. Add water and bring to a boil.
Mix cornflour in ½ cup cold water.
Add to soup, stirring continuously till it comes back to a boil.
Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup
Serve fresh and piping hot.
Making time: 20 minutes
Makes for: 3
Shelf life: Best freshly made
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