Vegetable Stems Soup

Ingredients:
  • 8-10 stems of spinach leaves
  • 4-5 tender stalks of the leaves just below cauliflower
  • 2-3 stems of coriander leaves
  • 1 small sprig spring onion
  • 1 stalk of celery
  • 1/2" ginger peeled and crushed
  • 1 clovette garlic crushed
  • 1 tbsp. cornflour
  • 1/4 dried red chilli crushed
  • 1/2 tsp. sugar
  • salt to taste
  • 1/2 tsp. soya sauce
  • 1/2 tsp. oil or butter
  • 2 1/2 cups water.
Method
  • 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 1/2 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 corn soup
  • Serve fresh and piping hot.

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