Recipe - Vegetable Stems Soup

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
One half Inch ginger peeled and
crushed
1 Clovette garlic crushed
1 tablespoon Cornflour
One fourth Dried red chilli crushed
One half teaspoon Sugar
Salt to taste
One half teaspoon Soya sauce
One half teaspoon Oil or butter
2 One half 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 One half 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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