Title: Vegetable Stems Soup
Categories: Bawarch5
Yield: 1 servings

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 sm Spri spring onion
1 Stalk celery
1/2 Inch ginger peeled and
-crushed
1 Clovette garlic crushed
1 tb Cornflour
1/4 Dried red chilli crushed
1/2 ts Sugar
Salt to taste
1/2 ts Soya sauce
1/2 ts Oil or butter
2 1/2 c 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 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
cornsoup

Serve fresh and piping hot.

Making time: 20 minutes

Makes for: 3

Shelf life: Best freshly made

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