Vegetable Stems Soup

• 10 sprigs spinach leaves (palak)
• 5 stalks of the leaves just below cauliflower
• 2 -3 sprigs coriander leaves
• 1 bunch spring onion
• 1 stalk celery
• 1 piece ginger, peeled and crushed
• 1 clove garlic, crushed
• 1 tablespoon cornflour
• 14 dried red chili, crushed
• 12 teaspoon sugar
• salt
• 12 teaspoon soya sauce
• 12 teaspoon oil or 12 teaspoon butter
• 2 12 cups water

1. Clean any fibrous threads from the stems.
2. Chop the vegetables into thin slanted slivers.
3. Heat oil in a pan.
4. Add ginger and garlic.
5. Saute for a minute.
6. Add vegetables.
7. Stir fry till tender.
8. Add water and bring to a boil.
9. Mix cornflour in 1/2 cup cold water.
10. Add to soup, stirring continuously till it comes back to a boil.
11. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup.
12. Serve fresh and piping hot.

spinach, stalks of the leaves just below cauliflower, coriander, spring onion, celery, ginger, clove garlic, cornflour, red chili, sugar, salt, soya sauce, oil, water

Taken from www.food.com/recipe/vegetable-stems-soup-56170 (may not work)