Shelf life: Prepared Fresh
Preparation time: 20 minutes
Spinach (Stem of spinach leaves)8-10 stemsCauliflower (Tender stalks below the cauliflower)4-5 stalksCoriander (Stem of coriander leaves)2-3 stemsCelery1 stalkSpring onion1 smallGinger (peeled and crushed)1/2 inchGarlic (crushed)1 cloveCornflour1 tbspDried red chilli (crushed)1/4 Sugar1/2 tspSoya sauce1/2 tspOil or butter1/2 tspWater2 1/2 cupsSalt to taste
Method: Wash the stems well and remove any fibrous threads sticking to it. Chop them into thin slanted slivers. Heat oil in a pan. Add ginger and garlic. Saute for a minute. Add the stems and fry till tender. Add water and bring to a boil. Mix cornflour in 1/2 cup water. Add the cornflour mixture to the soup and keep stirring continuously till it comes to a boil. Add crushed chilli, sugar, salt, soya sauce and boil till it thickens like the corn soup. Serve it fresh and piping hot.