Vegetable stems soup

Yield: 1 servings

Measure 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.

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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