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.