Recipe for Vegetable Stems Soup 
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Yield:
1 servings
Ingredients:
Amount Ingredient
8 x Stems of spinach leaves, (8 to 10)
4 x Tender stalks of the leaves just, (4 to 5) below cauliflower
2 x Stems of coriander leaves, (2 to 3)
1 sm Spri spring onion
1 stalk celery
1/2 x Inch ginger peeled and crushed
1 x Clovette garlic crushed
1 tbl Cornflour
1/4 x Dried red chilli crushed
1/2 tsp Sugar
Salt to taste
1/2 tsp Soya sauce
1/2 tsp Oil or butter
Instructions:
Instructions: 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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